Preheat the oven to 325°F (160°C). Grease or line a mini muffin tray or use a mini silicone muffin tray.
In a small mixing bowl, whisk together the almond flour, baking powder, baking soda, and salt.
In a large mixing bowl, whisk together the yogurt, eggs, sugar, and lemon juice. Gently stir in the dry ingredients until incorporated. Fold in the blueberries.
Transfer the batter to the muffin tray. Bake for 25 minutes, or until golden and a toothpick comes out clean. Enjoy!