Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, combine whole wheat flour, almond flour, oats, baking powder, baking soda, and salt.

In another bowl, whisk together honey (or maple syrup), applesauce, eggs, and vanilla extract.

Gradually mix the wet ingredients into the dry ingredients until just combined.

Gently fold in the fresh blueberries.

Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let the muffins cool in the tin for 5 minutes.

Transfer the muffins to a wire rack to cool completely.

Enjoy your healthy blueberry muffins warm or store them for later!