Pumpkin Spice Blueberry Muffins

Preheat oven to 350 degrees F. Line 16 muffin cups with paper liners or grease them with non-stick oil spray. Put the almonds into a food processor and run until they grind into the texture of coarse flour, being careful not to overdo it or you’ll have almond butter. Transfer to a large bowl and add the whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, pumpkin pie spice, and salt. Whisk well. In a medium bowl, whisk together the egg, pumpkin puree, milk, honey, and oil until smooth and blended. Pour over the flour mixture and use a rubber spatula to blend until smooth with no streaks of flour remaining. Add the frozen blueberries to the batter and stir just to combine. Pour the batter into the muffin cups, filling them to about ¼-inch shy of the top. Bake until just firm to the touch and a toothpick inserted in the center comes out clean, about 26 minutes. Let cool for a few minutes. If you didn't use paper liners, run a knife around the edge of each one and wedge it out of the pan. They are delicate, so be gentle. Finish cooling on the counter.