In a small bowl, mix the rolled oats and milk and let soak while you prepare the rest of the batter. You should see the oats soak up the milk over time.

Preheat oven to 425ºF and line a 12 cup muffin pan or spray with non-stick spray.

In a large bowl, add the whole wheat flour, all purpose flour, almond flour, baking powder, baking soda, ground cinnamon, and salt into a large bowl. Whisk together to combine.

In a medium bowl, whisk together the melted butter and maple syrup. Then whisk in the eggs until well combined. Then whisk in the vanilla extract.

Add the wet mixture to the flour mixture and gently stir until partly combined. Then add the oat mixture and the blueberries and stir until the batter is just combined.

Divide the batter evenly between the 12 muffin cups. Bake at 425ºF for 5 minutes and then turn the temperature down to 350ºF. Do not open the oven door while the muffins are baking. Bake at 350ºF for 12-16 minutes or until an inserted toothpick comes out clean.

When done baking, let the muffins cool in the pan for 5 minutes before transferring to a wire rack to finish cooling. Enjoy!