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Preheat oven to 425 degrees.
Combine 2 cups all-purpose flour, ½ cup almond flour, ½ cup ground flax seeds, 2.5 tsp baking powder, ½ tsp baking soda, and ¾ tsp salt in a large bowl and whisk together.
Make a well in the center and add the 1.25 cups cottage cheese, ½ cups melted butter, 3 eggs, 1 tbsp vanilla extract, ¾ cup maple syrup, ⅓ cup Greek yogurt, and ⅓ cup avocado oil until just combined (it will be a bit lumpy still).
Fold in the 1.5 cups wild frozen blueberries gently.
Scoop into a lined muffin tin, filling only every other one.
In a small bowl mix together the ⅛ cup white sugar and zest from 1 lemon. Sprinkle on top of each muffin before baking.
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.
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.