Joy to the Food

0 Preheat oven to 425 degrees.
1 Combine [wprm-ingredient text="2 cups all-purpose flour" uid="0"], [wprm-ingredient text="1/2 cup almond flour" uid="1"], [wprm-ingredient text="1/2 cup flax seeds" uid="2"], [wprm-ingredient text="2.5 tsp baking powder" uid="3"], [wprm-ingredient text="1/2 tsp baking soda" uid="4"], and [wprm-ingredient text="3/4 tsp salt" uid="15"] in a large bowl and whisk together.
2 Make a well in the center and add the [wprm-ingredient text="1.25 cups cottage cheese" uid="16"], [wprm-ingredient text="1/2 cups melted butter" uid="5"], [wprm-ingredient text="3 eggs" uid="6"], [wprm-ingredient text="1 tbsp vanilla extract" uid="7"], [wprm-ingredient text="3/4 cup maple syrup" uid="8"], [wprm-ingredient text="1/3 cup Greek yogurt" uid="9"], and [wprm-ingredient text="1/3 cup avocado oil" uid="10"] until just combined (it will be a bit lumpy still). 
3 Fold in the [wprm-ingredient text="1.5 cups wild frozen blueberries" uid="11"] gently. Then scoop into a lined muffin tin, filling only every other one. This is key to getting tall, bakery-style muffins. Fill them really full, almost domed. You’ll have to work in batches, but it’s worth it. They’re still great if you fit all 12 in one pan, they just won’t be as high.
4 In a small bowl mix together the l[wprm-ingredient text="1/8 cup white sugar" uid="14"] and zest from [wprm-ingredient text="1 lemon" uid="13"]. Sprinkle on top of each muffin before baking.
5 Bake at 425 degrees F for 10 minutes, then reduce oven temperature to 350 and bake for 15-20 more minutes without opening the oven.
6 Remove from the oven. Let them cool in the pan for 10 minutes, then remove and let cool completely (like 30 minutes) for the center to be fully baked. Then, enjoy!