Preheat the oven to 180 degrees C (350 F) and lightly grease a muffin tin with vegan butter or olive oil.
Add the oats, cornmeal, cinnamon, rice flour, baking powder and coconut flour in a mixing bowl.
In a different bowl, stir together the plant based milk, flax eggs, maple syrup and coconut oil.
Add the wet ingredients to the dry and mix until well combined.
Stir in the blueberries.
Evenly distribute the batter throughout the muffin tin, adding a few extra blueberries on top of each muffin. Bake in the preheated oven for 20 minutes, until golden brown and a toothpick comes out clean.
Allow to cool down for around 10 minutes before serving.