Preheat oven to 350ºF and spray a 12-cup muffin tin with cooking spray.
In a large bowl combine oats, wheat flour, and baking powder and gently toss together.
In another large bowl, beat eggs.
Mix in milk, Greek yogurt, lemon zest, lemon juice, vanilla extract and sugar into the eggs and stir together until everything is incorporated.
Slowly mix the dry ingredients into the wet ingredients until well combined.
Fold in the blueberries.
Evenly divide the muffin batter between all 12 muffin cups and pop in the oven for 25-30 minutes or until the muffins are set through and lightly golden brown on the top.
Cool completely before removing muffins from the pan and top with lemon glaze.