1. Preheat oven to 350°F (175°C) and line a 6-cup muffin tray with liners.

2. In a bowl whisk oats, almond flour, whole wheat flour, baking powder, baking soda, and salt.

3. In another bowl mix Greek yogurt, eggs, honey or maple syrup, oil, and vanilla until smooth.

4. Gradually fold dry ingredients into wet ingredients until just combined.

5. Toss blueberries with a teaspoon of flour and fold into batter gently.

6. Divide batter evenly among muffin cups, filling three quarters full.

7. Bake for 18–22 minutes until tops are golden and a toothpick comes out clean.

8. Let muffins cool in the tray for 5 minutes, then transfer to a rack to cool completely.

9. Store cooled muffins in an airtight container with paper towels at room temperature for up to three days or freeze for later.