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1. In a medium bowl combine the oats and buttermilk. Set that to the side for 30 minutes. This will allow the buttermilk to hydrate the oats.
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2. Preheat oven to 400 F and prepare muffin tins by either lining the cups with cupcake liners (preferable), or greasing each cup very well. The recipe makes roughly 16 muffins so you'll probably need to prep two pans.
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3. In a large bowl whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda and salt. Set the dry ingredients to the side.
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4. In a small bowl toss the blueberries with 1 tablespoon of the dry ingredients. Set to the side.
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5. Now that the oats and buttermilk have soaked add to that the Greek yogurt, canola oil, eggs, brown sugar, grated lemon zest, and vanilla extract. Whisk well.
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6. Add all of the wet ingredients to the bowl with the dry ingredients and mix just until combined. Add the blueberries to the batter and gently fold them in with a spoon or spatula.
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7. Fill the prepared muffin cups with the batter, filling each liner about 2/3 full.
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8. Bake 14 to 18 minutes or until the center springs back when you touch the tops, or a skewer inserted into the center comes out clean. Remove pans from the oven and set on a rack.
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9. Cool muffins in the pan for just a few minutes before turning the muffins out onto a wire rack to cool completely.
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Note: I like a lot of berries in my muffins. If you prefer your muffins more cake-like, reduce the amount of blueberries to 1 cup.
