Muffins: Preheat oven to 325°. Place butter in a small pan and cook over medium heat about 3 minutes. Be careful not to burn. Then set aside. In a medium bowl stir together the sugar and both flours. Add egg whites and mix on low until well blended and foamy. On medium-high speed, slowly drizzle the warm butter until well combined. Gently fold in lemon zest and blueberries. Spray muffin tins with nonstick spray or use butter and flour to grease the tins. Pour the batter into the prepared pans. Bake at 325° until puffed and golden brown, about 15–20 minutes. Remove from oven and allow to cool. Serve warm, or gently reheat when ready to serve.

Blueberry creme fraiche: Place yogurt in a sieve lined with 3–4 layers of cheesecloth. Pull sides of cheesecloth up and tie with kitchen string like a beggar’s purse. Allow yogurt to hang above a bowl in refrigerator overnight to allow yogurt to drip away its whey. Blend together blueberries and honey or maple syrup until smooth. Pour into a jar and refrigerate. Remove yogurt from hanging, cut string and roll thickened yogurt into a bowl. The yogurt should be almost as stiff as the cream cheese. Add blueberry purée to yogurt until it is full of blueberry flavor, but still thick enough to hold its shape like ice cream. Chill.

Candied Almonds:In a small saucepan heat the water and sugar or syrup over medium heat. Stir in almonds. Cook until the mixture is syrup-like. Spread onto wax paper and cool. Break apart and keep in a jar until ready to use. To assemble: Smear a small amount of blueberry purée on a small plate, place a blueberry muffin on top, sprinkle candied almonds on plate and place a small scoop of cold blueberry crème fraîche on top of the muffin.