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In a mixing bowl combine the quick cooking oats, flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. Mix. Add in dried blueberries. Stir together and set aside.
In a large mixing bowl combine the eggs, buttermilk, olive oil, and vanilla extract. Stir to combine with a fork or spatula.
Gradually mix in the dry ingredients, mixing just until combined. The batter will be very thick!
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Fill the liners to the top with batter, about 6-8 heaping tablespoons. Use a butter knife to smooth the tops of the muffins if lumpy. Top with a sprinkle of quick cooking oats and sanding sugar.
Bake for 5 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 0-12 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.