Step 1

Preheat oven to 375 degrees F and grease a 12-cup muffin tin with nonstick spray (or parchment liners).

Step 2

Add the flours, baking powder, baking soda, and salt to a medium bowl. Stir.

Step 3

Stir in the yogurt, honey, butter, eggs, vanilla, and lemon zest. Gently stir in the blueberries. (The batter will be thick.)

Step 4

Divide the batter among the prepared muffin tin, using about 1/4 cup batter in each cup.

Step 5

Bake for 18-20 minutes, or until golden brown around the edges and a cake tester inserted into the center comes out cleanly.

Step 6

Let cool in the pan for a minute or so, then run a paring knife around the edges. Transfer to a wire rack and let cool fully.