Blueberry-Orange Whole-Wheat Muffins

Preheat oven to 375°F. Line a 12-cup muffin pan with paper baking cups; coat with baking spray.

Stir together whole-wheat flour, oats, almond flour, baking powder, and salt in a medium bowl. Whisk together eggs, milk, honey, oil, and zest in a large bowl. Add flour mixture to egg mixture; stir until just combined. Gently fold in blueberries.

Divide the batter among the muffin cups. Bake until a wooden pick inserted in center of muffins comes out with moist crumbs, 18 to 20 minutes.

Cool muffins in muffin pan on a wire rack 10 minutes. Remove muffins from muffin pan.