Preheat the oven to 400°F. and grease two mini muffin cup tins (24 cups each) with coconut oil.
To a large bowl add flour, sugar, baking powder, baking soda, and sea salt. Whisk to combine.
To a separate bowl add melted coconut oil, first amount of oat milk and eggs. Whisk well to combine. Pour wet ingredients into dry ingredients and stir to combine. Scoop 1-2 tablespoons of batter into greased mini muffin tins. Repeat with remainder of batter. Dot each muffin with 2-3 blueberries
Bake mini muffins for 10-12 minutes, or until slightly golden. Remove from the oven, let cool one minute, and invert tin on a wire cooling rack to remove muffins.
Prepare maple glaze: add powdered sugar to a large bowl. Add second amount of oat milk and the maple syrup, whisk well to combine until mixture is smooth and no clumps remain. If the mixture is too thick, add in another splash of oat milk and maple syrup. Dip mini muffins in maple glaze or drizzle a teaspoon of glaze on each muffin. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.