Preheat oven to 375°F. Grease a 12 count muffin tin.
Add grated almond paste, butter, flour, sugar, baking powder, lemon zest and salt to a food processor fitted with a metal blade. Pulse until butter and almond paste are finely cut into the flour.
In a medium bowl, beat the milk with the eggs. Add the flour mixture and blueberries. Stir gently until ingredients are just incorporated (over-beating will make a tough muffin).
Scoop batter into muffin tins and bake for 28-30 minutes or until tops are rounded and muffins are golden. Cool in pans a few minutes, and then transfer to a wire rack to finish cooling.
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