Preheat oven to 425 degrees Fahrenheit.

Prepare muffin tin by spraying with cooking spray or lining with muffin liners.

In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, salt, and cinnamon.

Mix dry ingredients until well combined.

In a separate medium bowl, whisk together eggs and granulated sugar until combined.

Add milk, oil, and vanilla extract to the egg mixture.

Mix wet ingredients well.

Gently fold the wet ingredients into the dry ingredients by hand, being careful not to over-mix.

Mix until just combined, ensuring all flour is incorporated and no large pockets of flour remain.

Fold in fresh or frozen blueberries.

Pour batter into prepared muffin tins, filling them to the top.

Bake at 425 degrees Fahrenheit for 5 minutes.

Reduce oven temperature to 375 degrees Fahrenheit and continue baking for 25-26 minutes, until muffins are lightly golden and the center appears set.

Allow muffins to cool in the pan for 10 minutes before removing.

Store muffins at room temperature in an airtight container for up to 5 days.

Muffins can be frozen for up to 3 months.