In a large bowl, whisk together eggs, Greek yogurt, oil, vanilla extract, almond extract, grated zucchini, and sugar.
In a medium bowl, combine flour, salt, and baking soda.
Add the dry ingredients to the wet ingredients, and mix until just combined. Don't overmix - a few lumps are okay.
Gently fold in blueberries. Again, do not overmix. Fresh blueberries will not bleed, but frozen blueberries may tint your muffins purple, fyi!
Place paper liners in each of 18 regular-sized muffin cups.
Divide batter among muffin cups, filling them about 3/4 full.
Bake at 350 degrees for 22-25 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean. The tops will also appear 'set'.
Remove to wire racks to cool.
Meanwhile, prepare glaze.