Preheat oven to 375 degrees. Grease muffin pan.

In the bowl of a stand mixer (or in a bowl with beaters), beat butter, yogurt and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition.

Pour flour on top of the sugar mixture, then sprinkle on the oats, baking soda, and salt (you want to make sure you don't get a big pocket of baking soda in your cooked muffin, which is one of those things that makes me gag). Mix for just a few seconds.

Dump your bananas on top (no need to mash them before hand unless they aren't very ripe) and pour in the milk and vanilla. Mix just until combined.

Toss in the blueberries, turn your machine on for another couple of seconds to evenly distribute them and, voila! Ready to bake.

Divide batter among muffin cups. Bake for 28 minutes. Let cool for about 10 minutes and then remove from pan.