With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.
In a bowl, combine the flour, oats, brown sugar, baking powder and salt. Set aside.
In another bowl, combine the yogurt, oil, eggs, honey and vanilla with a whisk until smooth. Add the dry ingredients and stir with a wooden spoon or spatula until the dry ingredients are just moistened. Gently stir in the blueberries.
With a ¼-cup (60 ml) ice cream scoop, spoon the batter into the muffin cups up to the rim.
Bake for 25 minutes or until a toothpick inserted into the centre of a muffin comes out blue from the berries, but without any batter.
Let cool in the muffin cups.
This recipe was taken from the "My Lil’ Ricardo."
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.