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Preheat your oven to 375 degrees Fahrenheit. Line a muffin tin with a 12 muffin capacity with paper liners.
Add the flours, baking powder, baking soda, and salt to a medium-sized bowl and whisk to aerate and combine.
In a separate large bowl, whisk together the lemon zest and juice, Greek yogurt, eggs, honey, vanilla, and olive oil until smooth.
Add the blueberries to a separate small bowl, then measure out a teaspoon of the dry ingredients and add it to the bowl. Toss the blueberries so that they are coated in the dry ingredients.
Add the dry ingredients to the wet ingredients and whisk until just combined. Fold in the blueberries.
Divide the batter evenly between the 12 muffin cups. Tap the muffin pan on the counter a few times to help settle the batter.
Bake the muffins in the preheated 375 degree Fahrenheit oven for 15 -18 minutes or until the tops are golden and a tooth pick inserted into the middle comes out clean.
Cool in the pan for 10 minutes before moving the muffins to a cooling rack.