Preheat oven to 350 degrees F. Line a 12 cup muffin tray with liners. If you're using regular liners, spray with non-stick cooking spray. Otherwise they will stick to the liners due to the lack of oil in the batter. I use parchment baking cups and they work perfectly! See the "Tools Used" section above for a link to the exact ones I always use.
In a large bowl, combine banana, sugar, yogurt, lemon juice, lemon zest, vanilla extract and eggs. Mix until bananas have been fully mashed.
In a separate bowl, combing remaining dry ingredients - oat flour, all-purpose flour, baking soda, baking powder and salt.
Toss together 1/2 cup of blueberries with the 1 tablespoon of flour.
Slowly add the dry mixture into the wet mixture, adding 1/2 cup at a time.
Once fully mixed, fold in the flour coated blueberries.
Fill each well of the muffin tray 2/3 of the way full. Top with the remaining 1/2 cup of blueberries. Bake 15-20 minutes, or until toothpick removes clean from center.
Optional: Top the muffins with 2 tbsp of granulated sugar once out of the oven.