These deliciously soft muffin tops are just as good for breakfast and dessert as they are for an afternoon snack. Package them individually and store in the freezer for a quick on-the-go breakfast treat. They will keep for about 2 days in a sealed container on your counter...if they last that long!
Preheat oven to 375 and line two baking sheets with parchment paper.
In a large bowl, mix together flours, baking powder, baking soda, and salt.
In a separate large bowl, combine yogurt, sugar, egg, lemon juice, lemon zest, vanilla, and whisk until combined. Add flour mixture to yogurt mixture and stir to combine. Gently fold in blueberries.
Drop about 2 tbsp of batter onto baking sheets and spread them out about 1 inch apart. Bake for 12 minutes or until just browned around the edges and set aside to cool.