In a large bowl, whisk together the coconut oil, eggs, applesauce, maple syrup, and vanilla extract.
Add the oat flour, baking soda, salt, and cinnamon. Stir until well incorporated.
Pour in the blueberries and gently stir until just combined, being careful not to break them up into the batter.
Spoon 1 heaping tablespoon of the batter into a greased mini-muffin pan. Top with three blueberries, then continue filling two muffin pans with the batter.
Bake for 12-15 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.
This batter can also be used to make regular sized muffins. Fill each muffin cup nearly to the top and then bake for 20-25 minutes or until the edges begin to pull away from the sides and a toothpick comes out clean*Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.**Make sure your oats are labeled gluten-free if that's important to you.Invite your child to stir the batter, scoop it into the muffin tins, and add the blueberries on top.Add a bit more maple syrup if you prefer a sweeter muffin.