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Preheat the oven to 180C/350F. Grease a 12-count muffin tin and set aside.
In a large bowl, add the whole wheat flour, white flour, baking powder, cinnamon, and salt, and mix well.
In a separate bowl, whisk together the oil, maple syrup, and eggs until combined. Stir through the yogurt and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold through the blueberries.
Distribute the muffin batter amongst the 12-count muffin tin and bake for 20-22 minutes, or until a toothpick comes out clean from the center.
Let the muffins cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.