Ingredients (makes 12 large or 24 mini muffins)
1. Preheat oven to 200*C.
2. Sift flours, ground almonds and sugar into a bowl.
3. Dissolve baking soda in milk, and combine with eggs and melted butter.
4. Pour milk mixture, yoghurt and bananas into the bowl and gently mix until just combined. Add blueberries and fold to mix through.
5. Spoon mixture into a greased 12-muffin tin and bake for 15 minutes or until golden. Store in an air-tight container for up to a week or alternatively wrap and freeze individually.