Prepare: Preheat your oven to 175°C (350°F). Line 2 baking trays or cookie sheets with parchment paper and set aside. In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt, and set aside.

Add the sugar and lemon zest to a separate large mixing bowl and use your fingertips to rub the zest into the sugar.

Add the butter to the sugar mixture and use an electric whisk or stand mixer to whisk for 2-3 minutes until light and airy. Add the vegan yogurt, lemon juice, vanilla, and almond extract and whisk again until combined.

Add the dry ingredients to the bowl and use a spatula to bring the mixture together until about half-mixed. Halfway through mixing, while there are still visible lumps of flour, add in the blueberries. Continue to mix the ingredients until there are no visible clumps of flour.

Separate the dough into approx 60g balls (this will make 11 cookies) and place them on the baking sheets, leaving at least 2 inches between each cookie.

Bake the cookies for 10 minutes, then remove them from the oven and round off the edges using a large cookie cutter. Place them back in the oven to continue baking for another 2-4 minutes, until lightly golden. Allow the cookies to sit on the baking tray to cool for about 5 minutes.

Carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature before serving.

Storage: While these cookies are great at room temperature for up to 3 days in an airtight container, they will last up to a week in the fridge as they contain fresh blueberries.