Preheat oven to 350 degrees Fahrenheit
Whisk together egg, honey, almond milk, yogurt, lemon juice and zest
Mix flour and baking powder, reserving a tbsp or so of flour to toss with blueberries (this will prevent the blueberries from sinking to the bottom)
Add wet ingredients to the dry mixture and mix together
Once fully incorporated, fold in blueberries gently so that they do not burst
Fill muffin tins 3/4 of the way full. Should be about 10 muffins, depending on how big you want them
Bake for 18-20 minutes and let cool. Best stored in the fridge and heated later.