1. Preheat oven to 220C. 2. Lightly grease 12 muffin cups, or use paper liners. 3. Add 1 ¼ cup rolled oats to a blender or food processor and blitz until powdered. 4. Transfer to a large mixing bowl and combine with the spelt four, protein powder, xylitol, baking powder, baking soda and salt. 5. In a separate bowl mix the milk, oil and egg until well combined. 5. Add the wet ingredients to the dry ingredients and stir just until moistened. Gently fold in blueberries. 6. Divide the batter among 12 muffin cups. 7. Combine the 3 Tbsp of rolled oats, 2 Tbsp of xylitol and 2 tsp of Cinnamon and sprinkle over muffins. 8. Bake until tester inserted in centre comes out clean, about 15 minutes. 9. Turn out on to a wire rack and serve warm or at room temperature. Note: These can be prepared 1 day ahead. Store in an airtight container, or even freeze for a quick snack.