To begin, preheat your oven to 425 and spray a muffin tin with non-stick spray.

To a large mixing bowl, add your butter and maple syrup and beat them together with a hand mixer till creamy. Add your Greek yogurt, milk, lemon juice, lemon zest, and vanilla and whisk into the batter. Your butter may solidify into small clumps (which is just fine!). Add your eggs and whisk them into the rest of your wet ingredients briefly.

To the same bowl, add your oat flour, almond flour, all purpose flour, baking soda and salt and stir everything together till you have a smooth, consistent muffin batter.

To a small bowl, add your blueberries and teaspoon of flour, and stir it around your blueberries till they're lightly covered with the flour. Add the blueberries to your muffin batter and gently fold them in (stirring as little as possible).

Fill each muffin cavity about 2/3 way full with muffin batter. Bake at 425 for 5 minutes, then lower your oven to 350 and bake for another 15-17 minutes, or till the tops are springy to touch and a toothpick inserted comes out clean.

Let cool entirely before removing from pan and topping with glaze.

To a small mixing bowl, add your powdered sugar, 2 teaspoons of lemon juice and milk. Whisk together till you have a smooth glaze, adding another teaspoon of lemon juice if necessary.

Drizzle across the tops of your cooled muffins. Devour!