In a mixing bowl, combine the refined flour, and baking powder. Mix well and set aside.
In a separate bowl, add the oats and milk. Stir to combine and let it rest for 10 minutes so the oats soften properly.
Keep 6 blueberries for later use and lightly coat the remaining blueberries with a small amount of flour, then shake off the excess. This helps prevent them from sinking during baking.
In another bowl, whisk together the melted butter and sugar for 2–3 minutes until the mixture looks smooth and slightly fluffy.
Add the curd and vanilla essence to the butter mixture. Whisk again for about a minute until well incorporated.
Stir in the soaked oats mixture and mix until evenly combined.
Gradually add the prepared flour mixture in two batches, mixing gently after each addition. Avoid overmixing.
Fold in the flour-coated blueberries carefully so they are evenly distributed in the batter.
Line the muffin tray with muffin liners and spoon the batter evenly into a prepared muffin tray, filling each liner full.
Place the blueberries kept aside before, one on top of each muffin before baking.
Preheat the oven to 180°C (350 ℉) and bake for 15–20 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Allow the muffins to rest in the tray for 5 minutes. Then transfer them to a wire rack to cool completely.
