1. Preheat oven to 350°F. Line muffin tin with liners or grease muffin tin with butter/cooking spray.
2. In a high powered blender, blend oats until flour consistency is achieved.
3. In a large bowl, add oat flour, tapioca flour, baking soda, baking powder, salt and cinnamon to a bowl. Whisk together.
4. In a medium bowl, add eggs, maple syrup, olive oil, and almond milk. Mix until wet ingredients are combined.
5. Add wet ingredients to large bowl with dry ingredients. Fold wet mixture into dry mixture. Fold until mixture is blended together. You should not see any dry ingredient pieces. Do not over mix.
6. Add in blueberries to muffin batter and fold into mix. Careful not to burst the berries.
7. Pour batter into muffin tin. Batter should fill 3/4 of each tin.
8. Place in oven and cook for 20 minutes.
9. After cooking, remove from oven to cool for 10 minutes. Serve warm and enjoy!

Making the Cardamom Crumble

1. Add flour, sugar, spices, finely crushed walnuts, and melted coconut oil to a bowl. Mix with hands to incorporate ingredients until a crumble is formed. Set aside – will be added as topping before baking.