Heat oven to 375F degrees.

Process oats, baking powder, salt and cinnamon in a food processor, pulsing to combine until the oats are like coarse flour.

Warm honey/syrup in the microwave for 15 seconds.

In a 2-cup bowl or measuring cup, whisk the egg until blended. Add the milk, melted butter and warmed honey, and whisk to combine.

Dump the combined wet ingredients into the oats mixture and pulse to combine.

Add the blueberries.

Pulse to combine.

Line a cupcake pan with cupcake baking cups.

Lightly spray the cupcake baking cups with Pam.

Fill the 12 cups evenly with batter.

Bake for 18-21 minutes until a toothpick inserted comes out clean.