In a large bowl, whisk together honey, eggs, unsweetened vanilla almond milk, and vanilla. Set aside.
Mix oat flour with 1/4 cup coconut sugar, baking soda, baking powder, and salt.
Next, add the flour mixture to wet ingredients and mix until totally combined. The batter will be runny but should have some resistance.
Let the mixture sit for five minutes to seven minutes. Fold in your blueberries.
Spray muffin tin holes with cooking spray or grease with oil.
Divide batter between the muffin tins.
Sprinkle the top with the remaining 2 tablespoons coconut sugar, optional to garnish with rolled oats sprinkled on top as well.
Bake for 16-18 minutes until inserted toothpick comes out clean. Flip tray halfway through to promote even baking. DO NOT OVERBAKE. They will be dry and crumbly if you overbake them!
Let cool completely, then remove from the muffin tin. I store mine in the fridge for up to two weeks, on the counter they only last a few days. You can also freeze for up to six months!