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Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed - at least 8 hours and up to 12 hours.
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Preheat oven to 375 degrees. Coat a 12-cup non-stick muffin tin with cooking spray.
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Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups. Top each with 1 tablespoon of blueberries.
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Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for 10 minutes.
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