Preheat oven to 400 degrees F. Line a 12 cup muffin tin with 9 muffin liners and spray the inside of the liners with nonstick cooking spray. Do not skip spraying them!
In a separate large bowl add lemon zest, honey, eggs, yogurt, lemon juice and almond extract. Whisk together until smooth and well combined.
Gently fold in the dry ingredients until just combined, then stir in melted and cooled butter (or coconut oil or olive oil).
Divide batter evenly between the 9 prepared muffin cups. Bake for 11-15 minutes or until tester comes out clean.
While your muffins are cooling, make your glaze: Add powdered sugar, blueberry jam, lemon zest, lemon juice, and melted butter to a small bowl, stir until well combined.
Once muffins are completely cooled, lightly dip each muffin into the glaze or spoon a bit on top.
To make these muffins gluten free: I think oat flour would work well. Feel free to use chickpea flour or all purpose gluten free flour too. If you use either of these, you may need to add a few tablespoons more liquid. Please know that I have not tested these to be gluten free, these are only suggestions!