Preheat and prepare: Set your oven to 175°C (350°F) and line a 12-cup muffin tin with 10 paper liners. The extra two wells can be left empty or filled with a tablespoon of water to ensure even heat distribution.

Whisk the dry ingredients: In a large bowl, combine the almond flour, sweetener, baking powder, and salt. Use a fork to break up any clumps in the almond flour; you want a fine, powdery mixture that feels silky between your fingers.

Blend the wet ingredients: In a separate medium bowl, whisk the eggs until they are pale and frothy, about 30 seconds. Add the melted butter, Greek yoghurt, vanilla extract, and lemon zest. Whisk until the mixture is smooth and looks like a thick, glossy custard.

Combine and fold: Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until no streaks of flour remain — the batter will be thick and slightly sticky. Over-mixing at this stage will make the muffins tough.

Add the blueberries: Gently fold in the blueberries with a light hand. If you hear a squelching sound, you are pressing too hard; you want the berries to stay whole so they create little pockets of jammy sweetness. The batter should now have a speckled, rustic appearance.

Fill the liners: Divide the batter evenly among the 10 liners, filling each almost to the top. Use a small cookie scoop or two spoons to keep things tidy. The batter will not spread much, so a generous fill is fine.

Bake with confidence: Place the tin on the middle rack and bake for 22–25 minutes. At 20 minutes, check the tops: they should be a deep golden brown and spring back when lightly pressed. A skewer inserted into the centre should come out clean or with just a few moist crumbs. The kitchen will smell of warm butter and sweet lemon.

Cool properly: Let the muffins rest in the tin for 5 minutes — you will hear a faint crackling sound as they settle. Then transfer them to a wire rack to cool completely. This step is crucial; almond flour muffins are fragile when hot and need that short rest to firm up.