Preheat your oven to 350 degrees and generously grease a muffin pan with cooking spray.

In a medium bowl, stir together 1 1/2 cups of the baking mix, baking powder and 1/4 tsp of the salt until well combined, saving the remaining mix and salt for later use.

In a separate, large bowl beat together 3 Tbsp of the almond milk (reserving the rest for later) along with the Greek yogurt and egg, until smooth and creamy.

Stir the dry ingredients, along with the basil, into the wet ingredients until well combined. Your batter will be quite thick and not "muffin-like" at this point.

Divide the batter evenly between two separate bowls. Half of the batter is 3/4 Cup + 1 Tbsp, so each bowl should have this amount in it.

In one of the bowls, add in the remaining almond milk, salt and a pinch of pepper. Whisk thoroughly until the almond milk is well mixed and the batter is smooth and lump-free. Then, fold in the chopped sun-dried tomatoes and crumbled goat cheese.

In the remaining bowl, add the honey and vanilla extract. Whisk until the batter is smooth and lump free.

In a small, separate bowl, gently toss the blueberries with the remaining 1/4 tsp of baking mix until well coated. Add them into the honey batter and gently fold in.

Fill the muffin cavities only about 2/3 of the way full with each separate batter. You should have 5 goat cheese muffins as well as 5 blueberry muffins, although your goat cheese muffin cavities may be JUST slightly fuller than your blueberry ones.

Bake until the blueberry muffins are golden brown and a toothpick inserted inside each muffin comes out clean, about 20-22 minutes. Cool in the pan for 30 minutes, and then transfer to a cooling rack to finish cooling.

Once totally cooled, whisk all of the glaze ingredients together in a small bowl and spread on top of the blueberry muffins. *

DEVOUR.