Preheat oven to 350 degrees Fahrenheit. Line a muffin tray with non-stick muffin liners. In a small bowl mix chia seeds and water to form chia eggs. Set aside for about 3-4 minutes until a gel-like consistency forms.

Meanwhile, in a large bowl, combine flours, baking soda, and baking powder and stir to combine.

Add blueberries to the flour mixture and stir to combine (this helps the blueberries spread out evenly in the muffins when baking).

In a medium bowl, combine apple cider vinegar, vanilla, maple syrup, olive oil, almond milk, and chia eggs.

Pour wet ingredients into the dry ingredients and stir to combine, careful not to overmix.

Using a 1/4 cup measuring cup, scoop the muffin batter into the muffin liners, filling each one to the brim.

Bake in the over for 20 minutes or until a toothpick comes out clean when inserted in the middle of a muffin.