430 ml (1 ¾ cup) large blueberries (fresh or frozen)
Set the rack in the middle of the oven. Preheat the oven to 180°C (350°F). Place 12 paper or silicone liners in a muffin pan.
In a bowl, mix the flour, oats, brown sugar, baking powder and salt. Set aside.
In a larger bowl, whip the yogurt, oil, eggs, honey and vanilla until blended. Add the dry ingredients and stir with a wooden spoon or spatula until all of the flour is incorporated. Add the blueberries.
Use an ice cream scoop to spoon the batter into the muffin cups. Fill the cups just to the top for domed muffins.
Bake for approximately 30 minutes, until a toothpick inserted in the centre of one of the muffins comes out clean.
Let the muffins cool 5-10 minutes before removing them from the pan.