Preheat oven to 315°F. Place 8 paper liners in a 12-cup muffin tin; set aside.
In a small bowl, combine the blanched almond flour, coconut flour, baking soda and salt.
In a large bowl, whisk together the eggs, yogurt, honey, lemon juice and vanilla until well blended.
Using a spoon, slowly stir in the almond flour mixture into the wet ingredients and mix until well incorporated. Then fold in the blueberries and evenly distribute the batter among the 8 muffin cups.
Bake for approximately 22–25 minutes, until edges begin to turn a golden brown and a toothpick placed in the center comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy!