Preheat oven to 375F; grease a 12-muffin tray with cooking spray and use ramekins or another muffin tray for extra muffins.

Whisk together the flours, ground chia seeds, baking powder, cinnamon, baking soda, and salt in a medium bowl. .

In another bowl, whisk together the eggs and sugar until well combined. Whisk in the buttermilk, oil, and vanilla.

Make a well in the center of the dry ingredients, add the wet ingredients and stir until just combined.  Stir in the blueberries.

Divide the batter between the 14 muffin/ramekin cups and bake until a toothpick inserted inside comes out clean, about 20 to 25 minutes.

Cool completely before removing the muffins from the tray.