Created by Sue Lau on April 20, 2013
Step 1: Stir together oat flour, coconut flour, baking powder and xylosweet.
Step 2: Mix in eggs, melted oil, vanilla and buttermilk until combined.
Step 3: Toss wet blueberries in a little bit of flour to coat and shake off excess.
Step 4: Fold floured berries into the batter.
Step 5: Divide batter among a 12-cup greased muffin tin.
Step 6: If you have any extra blueberries feel free to press a few into the top of the batter for a better finished look.
Step 7: Bake at 375F for 25 minutes or until a toothpick comes out clean.
Step 8: Rest 10 minutes in the pan, the finish cooling muffins (out of pan) on a wire rack.