Creating delightful Blueberry Oatmeal Greek Yogurt Muffins is a breeze if you follow these simple steps:

1. Preheat oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups lightly.
2. Combine dry ingredients: In a large mixing bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, and salt until well combined.
3. Mix wet ingredients: In another bowl, whisk together the Greek yogurt, almond milk, honey (or maple syrup), eggs, and vanilla extract until smooth and creamy.
4. Combine mixtures: Gradually add the wet ingredients to the dry ingredients. Stir until just combined; avoid overmixing.
5. Gently fold in blueberries: Carefully fold in the blueberries, ensuring that they are evenly distributed throughout the batter without breaking them apart.
6. Scoop batter: Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about ¾ full.
7. Bake: Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Cool: Remove from the oven and let the muffins cool in the tin for about 5-10 minutes. Then transfer them to a wire rack to cool completely.

These straightforward steps will lead you to a batch of incredible muffins that are sure to impress!