Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line it with paper liners to prevent sticking.

Step 2: Combine the Dry Ingredients
In a large mixing bowl, stir together the oats, baking powder, cinnamon, and salt. Ensure the dry ingredients are evenly distributed to avoid clumping.

Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and melted coconut oil until well combined.

Step 4: Mix the Batter
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the oats are fully coated and the mixture is evenly combined. Fold in the blueberries, being careful not to crush them. If you’re using frozen blueberries, there’s no need to thaw them first.

Step 5: Fill the Muffin Tin
Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full. If desired, sprinkle additional blueberries or toppings, such as nuts or seeds, on top for extra texture and flavor.

Step 6: Bake
Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve
Allow the oatmeal cups to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm, or store for later use.