Preheat the Oven
Preheat your oven to 400°F (200°C). Line two muffin pans with 18 cupcake liners or grease the cups lightly with cooking spray.

Soak the Oats
In a medium bowl, stir together the milk (1 cup), Greek yogurt (1 cup), and quick oats (2 cups). Let this mixture sit and soak for 15 minutes to soften the oats.

Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour (2 cups), baking powder (2 teaspoons), baking soda (1 teaspoon), salt (1 teaspoon), and cinnamon (1½ teaspoons). Set aside.

Mix the Wet Ingredients
In the bowl with the soaked oats, add the coconut oil (½ cup), eggs (2), maple syrup (½ cup), brown sugar (¼ cup), and vanilla extract (1 teaspoon). Whisk until well combined.

Combine Wet and Dry Ingredients
Slowly add the wet mixture into the dry mixture. Gently stir with a spatula until just combined. Be careful not to overmix; the batter should remain slightly lumpy.

Add Blueberries
Toss the blueberries (1½ cups) with a spoonful of flour to prevent them from sinking in the batter. Gently fold them into the batter.

Fill the Muffin Pans
Using a large spoon or ice cream scoop, fill each muffin cup nearly to the top with the batter.

Bake
Place the muffin pans in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Muffins
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Enjoy or Freeze
Serve immediately or freeze for later! To freeze, let the muffins cool completely and then place them in a freezer-safe bag. Reheat in the microwave when ready to enjoy.