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Preheat oven to 375° F. Spray a muffin pan with cooking spray or line with paper liners.
In a medium bowl, whisk together the Greek yogurt and milk until smooth. Stir in the oats. Set aside to soak for 10-15 minutes.
Meanwhile, in a large mixing bowl, combine the melted butter and honey. Whisk until well combined.
Add the eggs, vanilla and lemon zest. Whisk to combine.
Add the baking powder, baking soda and salt. Whisk until very well combined.
Add the oat mixture and use a rubber spatula to mix it into the other ingredients.
Add the white whole wheat flour. Use a rubber spatula to mix until just combined. Be careful to not overmix.
Add the blueberries and gently fold them in with the rubber spatula until just combined.
Scoop the batter into the prepared muffin pan, dividing it evenly between the 12 wells.
Bake muffins for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let cool in the pan for 5-10 minutes and then transfer to a wire rack to finish cooling. Serve warm or at room temperature.