Preheat oven to 400°F. Grease a muffin tin, or line with paper liners. (Spraying the paper liners will help release the muffins from the papers.)
Mix together flours and flax and set aside.
In another bowl, mix together sugars and melted butter. Beat in eggs, then fold in yogurt.
Stir in flour mixture until just mixed. Zest lime into batter, then cut lime in half and juice into batter. Add blueberries, and stir until just incorporated. The batter will be thick.
Divide batter among muffin cups, and bake for 18-20 minutes.
Makes approximately 12 muffins, depending on the size of your berries and the cup fill. Best served immediately after baking, but can keep in an airtight container for up to 3 days, and reheat in the microwave for about 15 seconds.