Preheat oven to 350˚F. Lightly oil a regular 12-cup muffin tin.
In a mixing bowl, stir together oats, almonds, baking powder, cinnamon, and salt. Stir in milk, eggs, honey, butter, and zest. Fold in berries.
Divide oat mixture among muffin cups (they will be full to the brim), and bake until the tops are firm to the touch for 30-35 minutes.
Cool muffins in the pan for 10 minutes, then run a knife around the edge of each one and remove to a cooling rack. Once cool, place in a resealable bag and refrigerate or freeze. To reheat, microwave in 30-second bursts until warm.