Preheat oven to 425 degrees. Prepare 12-cup regular muffin pan with cooking spray or liners.
Whisk together flour, oats, brown sugar, baking powder, baking soda in a large bowl. In a small bowl, mix together yogurt, oil, egg and vanilla.
Pour yogurt mixture into center of dry ingredients; stir until just blended. Do not over mix. Fold in blueberries and lemon zest. (Note: batter is thick)
Divide batter evenly between prepared muffin cups. Bake 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then remove from muffin pan and cool completely on wire rack.
Notes
Adapted from a Pam Cooking Spray Advertisement found in Bon Apetit magazine
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2011/07/15/blueberry-lemon-muffins/