These gluten-free blueberry oat muffins are slightly sweetened with honey and packed full of protein and fibre. They're sure to keep you satisfied until lunchtime!
Preheat oven to 325°F. Line muffin pan with cups or parchment paper.
In a large bowl, whisk together dry ingredients. To a small bowl, add wet ingredients and mix well.
Pour wet ingredients into dry and stir until just combined. Fold in coated blueberries.
Fill muffin cups ¾ full. Sprinkle the top of each muffin with rolled oats.