Preheat the oven to 400°F and grease a 12-cup muffin tin.
In a medium bowl, combine the flours, baking powder, cinnamon, and salt.
In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, vanilla, and lemon oil, if using.
Dust the blueberries with ½ teaspoon flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups.
Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Gently fold in the blueberries. Use a 1/3-cup measuring cup to scoop the batter into the muffin cups. Bake for 17 minutes or until the muffin tops spring back to the touch.
*I like to use Bob's Red Mill Whole Wheat Pastry Flour