Preheat the oven to 350 degrees F. Line a muffin tin with paper liners and spray the liners with cooking spray.

In a large bowl combine flour, oats, maple syrup, baking powder, baking soda and salt. Pour in the melted coconut oil and mix (this prevents it from hardening when mixed with the cold items).

In a small bowl whisk together the eggs, Marcel’s Whole White Milk, yogurt, lemon zest and vanilla until blended. Add it to the dry mixture and quickly blend it together. Fold in the blueberries and let it set for 5 minutes to allow the oats to soak and flavors to blend.

Scoop the batter into the muffin cups until each is full. Bake for 20-22 minutes or until the tops are golden and a toothpick inserted comes out clean. Remove muffins from the pan and transfer to a cooling rack to cool.