I often find gluten-free baked goods can be a little dry or too dense, but these muffins are light, fluffy and incredibly moist thanks to the yogurt and are even better the next day. They are also a great way to use up yogurt that is about to expire.
Preheat the oven to 350 degrees F with a rack in the center.
Line two 12-count muffin tins with liners. Lightly spray with the cooking spray.
Whisk together the gluten-free flour, almond flour, baking powder, baking soda and salt in a medium bowl.
Combine the yogurt, honey and oil in a stand mixer fitted with the paddle attachment. Mix together then add the eggs, almond and vanilla extracts and mix until combined. With the machine running on low speed, slowly add the flour mixture and beat just until incorporated and you no longer see any dry bits.
Gently stir the 2 cups blueberries into the batter with a silicone spatula, making sure you don’t break any and you don’t overwork the batter.
Using a large ice cream or cookie scoop, scoop the batter into the muffin tins, filling each cup about 3/4 of the way up. Place on the center oven rack and bake for 13 minutes.
Remove the tins from the oven, top each muffin with 3 to 4 of the remaining blueberries then return them to the oven, making sure you rotate the tins. Bake until the muffins are puffed, golden brown and set, about 5 minutes. They will still look slightly wet but will continue to cook as they sit. Be sure not to over bake them or they get very dry and crumbly.
Let cool slightly in the tins and then carefully remove and let cool completely on a cooling rack.