• Preheat the oven to 375 F and line a muffin tin with muffin wrappers.
• In a large mixing bowl, combine the oats and the buttermilk. Let them sit while you prep the other ingredients, or up to 30 minutes to soften the oats.
• In another bowl, sift in the whole wheat flour, baking powder, baking soda, and salt.
• Add the melted butter, brown sugar, egg, lemon juice, and zest, and vanilla extract to the oat mixture, stir until combined.
• Add the flour mixture to the oat mixture and stir until just combined. Careful not to overmix them! Then fold in the blueberries.
• Evenly divide the batter into a muffin tin. Bake for 15-20 minutes or until a toothpick comes out clean.
• Place on a wire rack to cool, then drizzle with Lemon Blueberry Glaze.

For the glaze:

• 1. Add the blueberries, lemon juice, vanilla extract, and buttermilk to a food processor or blender and mix on high until completely combined. Then transfer the mixture to a small mixing bowl using a strainer to catch any blueberry remains from the skin.*
• 2. Whisk in the powdered sugar until completely combined. You can add more sugar to make the glaze thicker or more buttermilk to thin it out.