Blueberry Muffin Smoothies

Name: Blueberry Muffin Smoothies
Ingredients: 1/4 cup (22 grams) old-fashioned oats; 1 1/2 cups (210 grams) frozen wild blueberries; 2 ounces (57 grams/big handful) baby spinach; 1 1/2 cups (360 grams) cold whole milk (dairy or dairy-free); 1/4 cup (60 grams) full-fat plain Greek yogurt; 1/4 cup (60 grams) speculoos cookie butter, or nut butter; 1 to 2 tablespoons (13 to 27 grams) light brown sugar; 1/8 teaspoon ground cinnamon; 2 teaspoons (11 grams) freshly squeezed lemon juice; 1/4 teaspoon pure vanilla extract; 1/8 teaspoon almond extract; Mini blueberry muffins, for garnish, recipe follows; 3/4 cup (105 grams) frozen or fresh wild blueberries; 1 tablespoon all-purpose flour, plus 1 1/4 cups (165 grams); 2 tablespoons hemp seeds; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/2 cup (100 grams) granulated sugar; 1 large egg, at room temperature; 1 large egg yolk, at room temperature; 1 teaspoon pure vanilla extract; 1 teaspoon freshly grated lemon zest; 1/2 cup (120 grams) buttermilk, at room temperature; 3 tablespoons (42 grams) unsalted butter, melted and cooled; 3 tablespoons (38 grams) neutral oil; 2 tablespoons (25 grams) turbinado sugar