Pre-heat oven to 400 degrees. Line or oil a 12 cup muffin tin.

Zest lemons and reserve 2 tablespoons for topping muffins before baking. Add ¼ sugar to reserved lemon zest and set aside.

Rub the remaining zest into 1 cup sugar. Whisk in melted butter for 1 minute. Whisk in eggs, then the lemon juice, milk, yogurt, and almond extract.

In another bowl, mix together  2 ¼ cup flour, baking powder, and salt. Stir into the sugar mixture until blended.

Toss blueberries with 1 tablespoon flour. Fold blueberries into batter.

Fill muffin tins ¾ full. Sprinkle each muffin cup with the lemon-sugar mixture. (Don’t skip this. It really makes them pop with flavor.)

Bake at 400 degrees for 15 minutes or until a toothpick comes out of center clean.

Let cool in muffin tin for 5 minutes before removing to a cooling rack. Cool completely and serve with a bit of butter.