1.
In a large bowl, mix together the flour, oats, baking powder, soda and salt.
2.
In a medium bowl, whisk together the yogurt, honey, eggs, oil and vanilla.
3.
Pour the wet ingredients into the dry ingredients and mix until just combined. There should be no dry spots remaining but take care to not overmix.
4.
Use a wooden spoon or rubber spatula to fold in the blueberries so that they are evenly mixed in. Be gentle so that they don't burst open.
5.
Line a muffin tin if needed and scoop the batter evenly into 12 muffins. In order to achieve muffins with high tops, the muffin tins should be filled to the top and may even be a bit heaping.
6.
For extra sparkly tops that have a little crunch, sprinkle a pinch (about 1/16 tsp) of raw turbinado sugar on top.
7.
Bake at 375 F for 18-25 minutes. The muffins should bounce back from a light touch when they are finished baking. If you insert a toothpick into the centre, just a few moist crumbs should stick to it.
8.
Immediately remove the muffins to a cooling rack. Enjoy warm or at room temperature.