Preheat the oven to 350 degrees F. Line 18 muffin tins with paper liners. In a large mixing bowl, whisk together the melted coconut oil, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, whole wheat flour, baking powder, and salt and mix until just combined. In a small bowl, gently mash 3/4 of the blackberries with a fork until some of the juices are released. Stir in the remaining blackberries and orange zest, then gently fold all of the blackberries into the batter, being careful not to over mix. Remember, you're going for a blackberry swirl look.  Divide the batter evenly among the prepared muffins tins. Transfer to the oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean. Meanwhile, make the honey butter. In a small bowl, stir together the butter, honey, and cinnamon. Serve the muffins warm or at room temp with a smear of honey butter. Enjoy!