Preheat oven to 375℉. In a large bowl combine flour, baking powder, baking soda, sugar, and salt. In a smaller bowl, combine the butter, almond extract, yogurt and eggs.

Add the wet mixed ingredients to the dry ingredients. Make sure not to over mix! Add the almond milk and mix until just combined. Fold in the blueberries and dark chocolate chips.

Spray a muffin tin with nonstick spray. Spoon the batter into the tin and bake for 18-20 minutes or until done.