Preheat oven to 375°F. Line a muffin pan with 10 liners (per original recipe) and set aside.
In a large bowl, whisk together milk, lemon juice & zest, applesauce, vanilla extract, and oil.
In a separate bowl, whisk flours, sugar, baking powder, and baking soda. Add a pinch of salt if desired.
Add dry ingredients to wet and stir until just combined. The batter will be quite thick.
Gently fold in the blueberries.
Divide the batter among the muffin cups. Bake 25-30 minutes, until golden brown on top and a toothpick inserted in the middle of a muffin comes out clean.
Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze up to 3 months.
Notes
Blueberries: If using frozen blueberries, do NOT thaw.