Easy and clean make-ahead breakfast muffins with classic PB&J flavors but no refined sugar or dairy!
Preheat oven to 350 degrees. Mix dry ingredients, except blueberries, together in a large bowl and stir until well mixed. Set aside.
In a smaller bowl, mix together warm milk, almond butter, and maple syrup until smooth and uniform.
Add wet mixture to dry mixture and stir until there are no dry "pockets" left. Stir in blueberries.
Scoop about ½ cup of oatmeal mixture into each cavity of a non-stick (or greased) 12-count muffin pan. Lightly press mixture into each cavity so that the top of each muffin is smooth.
Bake for about 25 minutes or until tops of muffins are firm when pressed. Allow muffins to cool completely in pan before removing. Store refrigerated in an airtight container.