Soak 3 TBSP of chia seeds in milk and let it refrigerate for at least an hour. The chia seeds needs to be soaked, so it can expands and soften. We can also leave it to soak in the refrigerator overnight. I let mine soak for couple of hours.
In a mixing bowl, combine both the flours, baking powder, baking soda and salt and keep it aside.
Preheat the oven to 350 F. Layer the muffin pan with liners and grease them lightly.
In a large mixing bowl, add the soaked chia seeds and milk mixture. To this add the sugar, melted butter, lemon juice and lemon zest and mix well using a whisk.
Add the flour mixture and gently combine to mix. Add a TBSP or more of milk, if the batter appears too thick. The batter should be slightly on the thicker side and not too runny.
Divide the batter in to the prepared muffin tray and sprinkle the remaining Chia seeds on top.
Bake for 18 to 20 minutes or until the toothpick inserted into the center of the muffins comes out clean.
Let it cool in the pan for 5 minutes and then place them in a cooling rack.