Soften the oats: In a medium bowl, combine 1 cup rolled oats with 1/2 cup milk. Let sit 10 minutes to hydrate. This helps create a tender, moist crumb.

Mix dry ingredients: In a large bowl, whisk 1 cup whole-wheat flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1 teaspoon cinnamon.

Combine wet ingredients: In another bowl, whisk 2 large eggs, 1/2 cup plain Greek yogurt, 1/3 cup maple syrup (or honey), 1/4 cup oil, and 1 1/2 teaspoons vanilla. Stir in the hydrated oats and any milk left in the bowl. Add 1 teaspoon lemon zest if using.

Bring batter together: Pour the wet mixture into the dry. Stir gently with a spatula until just combined. The batter should be thick and slightly lumpy. Do not overmix.

Fold in blueberries: Gently fold in 1 to 1 1/2 cups blueberries. If using frozen, add them straight from the freezer and toss lightly with 1 teaspoon flour first to reduce bleeding.

Fill the cups: Divide the batter evenly among the 12 muffin cups. They should be nearly full. Sprinkle the tops with a pinch of coarse sugar if you like a bit of sparkle and crunch.

Bake: Bake for 16–20 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs. The blueberries may bubble; that’s a good sign.

Cool: Let the muffins rest in the pan for 5 minutes, then move to a wire rack to cool completely. This helps them set and keeps the liners from sticking.

Serve: Enjoy warm or at room temperature. They’re great plain, with a little butter, or a swipe of almond butter.