Wheat-Free Blueberry Oatmeal Muffins

I spent some time on vacation thumbing through magazines in search for delicious recipes. I found a few that are keepers! Here's one from Eating Well magazine. What I really like about this recipe is the flavor that comes from soaking the oats in milk for 8-12 hours. It gives the muffins a sweet flavor that is unique. They aren't sugary at all, but served warm with vanilla ice cream will delight your guests or family.
I do have to say, this is a recipe that you have to plan when you are going to make it because the oats soak for at least 8 hours. BUT, the assembly is very quick.

INGREDIENTS:
2 1/2 cups old-fashioned rolled oats
1 1/2 cups milk
1 large egg
1/3 cup pure maple syrup
2 TBSP vegetable or canola oil
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla
3/4 cup blueberries, fresh or frozen

1. Combine oats and milk in a large mixing bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed at least 8 hours and up to 12 hours.

2. Preheat oven to 375. Line a full muffin pan and half of another one with papers. Take oats and milk out of the refrigerator. Remove lid and add egg, syrup, oil, cinnamon, baking powder, and vanilla. Stir well with a rubber spatula until well combined. Gently stir in blueberries.

3. Fill muff tins about 2/3's full. Bake 25-30 minutes or until oatmeal muffins spring back when touched. Let cool in pans for 10 minutes. Transfer to cooling rack or serve warm with vanilla ice cream. Otherwise, store in airtight container and enjoy as a snack or part of breakfast.