Preheat oven to 350F. Lightly oil or line 10 muffin tins.
In a large mixing bowl, whisk together the flours, baking powder, cinnamon, salt, sugar, and 3 tablespoons hemp seeds.
In a separate bowl, briskly whisk together the vinegar and almond milk. Stir in the oil and applesauce. Add the wet ingredients to the dry ingredients and mix until just combined (a few small lumps are OK). Fold the berries gently into the batter.
Transfer the batter to your 10 lined muffin tins. Sprinkle the remaining 2 tablespoons hemp seeds over the muffins. Bake for 24-27 minutes, or until the tops of the muffins are golden, rotating the pan once halfway through baking. Transfer the muffins to a wire cooling rack to cool before enjoying.
Store muffins in an airtight container in a cool place for up to 4 days. Leftover muffins can be individually wrapped and frozen for up to 4 weeks.