Preheat the oven to 350F. In a large bowl, whisk together eggs, yogurt, maple syrup, olive oil, and mashed banana.
Add the flour, oats, salt, baking powder, baking soda and stir to combine. The batter will be thick.
Fold in the blueberries.
Grease a standard-size 12 cup muffin tin with olive oil or cooking spray. Divide the batter between the muffin cups (they will be almost full). Top each muffin with extra blueberries and a sprinkle of oats if desired.
Bake in the preheated oven for about 20-23 minutes, until the top springs back when pressed, or a toothpick inserted in the center comes out clean.
Cool in the pan 10 minutes and transfer to a wire rack.
*Frozen blueberries can be used instead of fresh, but be sure NOT to thaw them first, and to stir them in quickly, or they will make the batter purple.