Pre-heat oven to 350 degrees and line muffin tin with liners or spray with cooking spray.
In a medium bowl, whisk together dry ingredients: whole wheat flour, 1 cup of the oats, flax meal, sugar, baking powder, cinnamon, salt, and baking soda.
Using an electric stand mixer, beat together yogurt, coconut oil, vanilla and eggs over medium speed. Slowly add dry ingredients until just combined then remove from mixer.
Carefully fold in the blueberries then pour batter into muffin tins using a large cookie scoop. In a small bowl, mix together remaining 2 tablespoons of oats and 2 tablespoons brown sugar. Sprinkle a little over the top of each muffin before placing in the oven.
Bake for 20-25 minutes or until toothpick comes out clean. Let muffins cool for 1 minute in pan then remove from pan and cool completely on a baking sheet (or serve warm!)