Tips:
Make sure to use freshly squeezed lemons for the best flavour. These just have a touch of lemon taste, so if you like a stronger taste of lemon in your baked goods, feel free to increase. For the lemon zest, make sure to grate only the yellow parts of the lemon you have used. The white parts can be quite sour.

Disperse your blueberries equally in the muffin liners well. You can always scoop in the batter and pop the blueberries in afterwards. The blueberries are coated in a tiny bit of cornflour to ensure they don't sink to the bottom. You can use plain flour too.

If you want to add chocolate, fold in some white chocolate drops.

Make sure to use thick greek yoghurt, not the greek style yoghurt as it will make the mixture too runny. The yoghurt, along with the butter, egg and honey help to boost moisture in these muffins.

As tempting as it is to peck and poke them fresh out of the oven, do leave them to cool as this helps them to solidify in their structure.

Subs:
Oats - to boost fibre and make them 'breakfast' style, I used oats as the main flour. Just blend rolled oats up using a food processor. If you cannot have oats, sub for more flour.

Protein powder - you can add a scoop of vanilla protein powder (30g), sub for some oat flour and use 120g oat flour, 30g protein powder and 50g plain flour. You may need to increase the milk slightly by 20ml but judge as you mix.

Honey - sub for maple syrup. This is added to help boost moisture.

Almond milk - you can use regular cow's milk but this will effect the nutritional info.

Blueberries - if you don't like blueberries, raspberries work nicely.