Healthy blueberry muffins

1. 1
Preheat the oven to 425℉. Line a 12-cup standard muffin pan with paper liners, or grease with nonstick cooking spray.
2
In a large bowl, whisk together the all-purpose and whole wheat flours. Reserve 1 teaspoon and set aside. Whisk the oats, baking powder, baking soda, salt, cinnamon, and nutmeg into the remaining flour.
3
In a separate large bowl, whisk together the butter and honey. Whisk in the eggs until thoroughly combined, followed by the yogurt and vanilla.
4
Pour the wet ingredients into the dry ingredients and stir until just combined (there may be a few dry bits or lumps, and that’s okay). In a small bowl, toss the blueberries with the reserved flour mixture (this will help prevent them from sinking to the bottom of the muffins), then add to the bowl of batter and gently fold in. It will be thick.
5
Divide the batter evenly between the muffin cups, filling each to the top. Sprinkle with the turbinado sugar, followed by a sprinkle of oats. Bake for 5 minutes. Reduce the temperature to 350℉ and continue baking until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 15 to 17 minutes more. Cool for 5 minutes in the muffin pan before transferring the muffins to a wire rack to cool completely before serving.