Preheat the oven to 375°F / 190° C. Line a 12-cup muffin tin with paper liners.
In a small bowl, mix together the oat milk, apple sauce and cider vinegar.
In a medium bowl, mix together the dry ingredients. Make a well in the dry ingredients. Pour in the wet ingredients and mix until just combined. Mix in the melted coconut oil. Gently fold in the blueberries.
Evenly distribute the batter into the 12 muffin cups. Bake for 22-25 minutes, until the muffins are golden on top and a toothpick inserted into the middle comes out clean.
Remove from oven and after a few minutes, transfer to a cooling rack to cool. Enjoy warm, and store any leftovers in an airtight container.