1. Preheat oven to 375 °F (190 °C) and grease or line a 36 cup mini muffin tin with paper liners. You may use a regular 12 hole muffin tin as well. 2. Whisk oil, honey, eggs, yogurt and orange zest to blend. 3. Stir together wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in another bowl. 4. Add flour mixture to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups. 5. Bake for 20 to 22 minutes, or until muffins spring back when touched. 6. Muffins will keep 2 days in an airtight container, or can be frozen. ---------------------------------------------------------------------------
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