Step 1

Preheat to 350°F. Coat 12-count muffin pan with cooking spray and set aside.

Step 2

In a large mixing bowl, stir together flour, oats, sugar, baking powder & soda, and salt.

Step 3

In a second mixing bowl, whisk together yogurt, honey, eggs, melted butter, and vanilla.

Step 4

Fold wet mixture into the dry mixture and stir just until combined. Gently fold in the blueberries. The batter will be thick.

Step 5

Spoon the batter into the muffin cups, filling them to the top. Bake for 15-20 minutes, until a toothpick comes out mostly clean (no batter). Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling. Store in a covered dish or storage bag on the counter for a few days, but put them in the fridge after that.