Preheat your oven to 190°C (375°F). Gather all your equipment: muffin tin, bowls, whisk, spatula, and scoop. In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, and salt until evenly combined. In a separate bowl, combine the Greek yogurt, honey, melted butter, and eggs, whisking until smooth and slightly fluffy, with the mixture feeling creamy and light. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; the batter should be thick but scoopable, with a few lumps remaining. Carefully fold in the blueberries, distributing them evenly without crushing, so each scoop has juicy bursts of fruit. Using an ice cream scoop or spoon, portion the batter into the muffin tin, filling each cup about three-quarters full for room to rise. Bake for 20-25 minutes, until the tops are golden and slightly crackled, and a toothpick inserted in the center comes out clean. Remove from the oven, let the muffins cool slightly in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, perhaps with a drizzle of honey or a pat of butter, and enjoy the rustic, juicy bites of these wholesome blueberry oat muffins.
