Preheat the oven to 375 degrees.

Pour the oats into a large bowl. Add the almond milk and let sit for about 30 minutes. The liquid will absorb and plump up the oatmeal kernels so you will have a fluffier muffin.

Melt the butter and set aside to cool.

Mix the almond and whole wheat flour into the oats. Add the rest of the dry ingredients and stir to coat.

Whisk the wet ingredients (egg, butter, greek yogurt, honey, vanilla) together in a bowl then gently fold into the oat/flour mixture.

Slowly mix in the blueberries to coat; do not overmix the batter or it will fall flat while cooking.

Spoon the oat-blueberry mixture into a greased cupcake liners (I use the wrapper from the grass-fed butter to coat the liners). Fill each cup 3/4 full and place each liner in a muffin pan.

Place the muffin pan in the oven and bake for 22-25 minutes, until golden brown on top. You can test for doneness by inserting a toothpick in the center of a muffin. If it comes out clean or with dry crumbs, the muffins are done.