Fresh blueberries fold gently into a maple-sweetened batter of whole wheat pastry flour, oat milk, and melted coconut oil, warmed with cinnamon and freshly ground nutmeg for a tender muffin crumb.
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Pre-heat oven to 350°F. Line muffin pans with paper liners and set aside.
In medium bowl, sift flours, powder, soda, and spices together and whisk to combine.
In separate bowl, whisk together oat milk, kuzu, melted coconut oil, maple syrup, vinegar, and salt. Pour wet mixture into dry ingredients bowl. Whisk to combine. Gently stir in blueberries.
With 1-ounce scoop, pour batter into muffin papers to fill almost to top (about 3/4 full). Transfer muffin tins to half sheet pans. 5-6 minutes , rotate pans, and continue to (about 6-8 minutes more) until top of muffins bounces back when touched and toothpick comes out clean.
Remove muffins from pans immediately and cool completely before serving.
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