Preheat the oven to 375. Spray a muffin tin with cooking spray. Line it with muffin holders and set aside.
In a medium sized bowl combine the soy milk and rolled oats. Set aside for 10 minutes to allow the oats to soften. Note: Don't skip this step. Soaking the oats is important if you want fluffy muffins. While the oats soak, mix together the flour, hemp hearts, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, mix together maple syrup, melted coconut oil, applesauce, and vanilla extract. Add the soaked oats and stir to combine. Add the wet ingredients into the dry ingredients, mixing until the batter is fully hydrated. Gently fold in the blueberries.
Spoon the batter into the prepared muffin tins, filling each cup nearly to the top. Bake for 20-25 minutes until a knife inserted in the middle comes out clean. Remove from the oven and allow muffins to cool before removing from pan.