Preheat your oven to 350°F (175°C). This is crucial for achieving perfectly baked muffins.
Line your muffin pan with parchment paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, combine the milk, olive oil, Greek yogurt, honey, egg, and orange zest. Whisk them together until well blended.
In another bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, and ground cinnamon.
Gradually add the dry mixture to the wet ingredients. Stir until just combined, being careful not to overmix. Gently fold in the blueberries, ensuring they are evenly distributed.
Spoon the batter into the prepared muffin cups, filling each about 2/3 full to allow room for rising.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a cooling rack. Enjoy warm or let them cool completely for later!
