Preheat the oven to 375°F. Grease a muffin pan or line it with cupcake paper liners. Set aside.
In a large bowl add 1 cup plain greek yogurt, ¼ cup milk, ⅓ cup honey, 1 egg, 2 Tbsp vegetable oil, and 1 tsp vanilla extract. Mix together and set aside.
In a medium bowl, mix together 1 cup old fashioned rolled oats, ¾ cup all purpose flour, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp baking soda, and ¼ tsp salt.
Add the dry ingredients to the wet ingredients bowl and mix together.
Fold in the 1 cup blueberries and stir just enough that they are combined. Do not overmix.
Scoop about ¼ cup of batter into each muffin tin. Bake for 18-20 minutes or until toothpick comes out clean when poked through the center. Let sit for 10 minutes then transfer muffins to a cooling rack.
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Recipe Notes:
Store in an airtight container in the fridge for up to 5 days or at room temperature for up to 3 days.
Freezing Muffins: An easy trick to prevent muffins from sticking together is to flash freeze them in the muffin pan for 2 hours after they’ve completely cooled from baking. After that, place them in a large freezer bag and remove as much air as possible. These can be frozen for up to 6 months for the best freshness.