Preheat oven to 350° F. Line and spray a 12 cup muffin tin with nonstick cooking spray.
To the blender or bowl of the food processor, add all of the ingredients except for the blueberries and fruit spread. Blend on high about 3 minutes until the oats have broken down almost completely, scraping down the sides as needed.
Gently fold in the blueberries with a rubber spatula.
Add one heaping tablespoon to each each muffin cup. Then add one teaspoon of the Smucker’s Triple Berry Fruit & Honey spread on top of the batter. Add another heaping tablespoon of batter on top of the spread, filling the cups approximately 3/4 way full. Sprinkle each muffin with a few additional blueberries on the top.
Bake 350° for 13-15 minutes or until toothpick comes out clean or with just a few moist crumbs attached. Cool muffins in the muffin pan for 10 minutes then transfer to wire rack to cool completely.
Keep in an airtight container at room temperature for 3 days or in the freezer for up to one month. Muffins are best served warm!