Preheat oven to 350 F. Line muffin pan with 12 paper baking cups. In a large mixing bowl combine flour, oats, baking soda, and cinnamon. In a separate bowl whisk together milk, applesauce, sour cream, honey, and vanilla extract. Slowly add the wet ingredients into the dry ingredients. Fold together until completely mixed.

Gently stir in the blueberries. Spoon batter into baking cups. Bake for 20-25 minutes until golden brown and tops spring back when touched. Immediately remove from pan and allow the muffins to fully cool on wire rack.