These healthy muffins are surprisingly moist and delicious!
Preheat oven to 375 degrees. Generously spray a 12-cup muffin tin with cooking spray. (I used convection bake at 350 degrees.)
In a food processor, process the flour, oats, flaxseed meal, walnuts, baking powder, baking soda and salt until finely ground.
In a large bowl, whisk together the yogurt, brown sugar, butter, applesauce, orange zest, orange juice, egg and vanilla.
Add the flour mixture to the wet ingredients and mix until just incorporated (do not overmix). Fold in the blueberries.
Divide the batter evenly among the muffin cups, filling each cup about 1/2-2/3 full.
Bake about 22 minutes on center rack, or until a toothpick inserted in the center comes out clean.