Heat almond milk in a small saucepan over medium heat until just begins to steam.
Remove from heat and add tea bags and sprigs lemon-thyme. Cover and let steep for 5 minutes. Remove and discard tea bags and woody lemon-thyme stems (if a few leaves remain, don't worry!). Stir in honey. Chill for 20-30 minutes or until cool.
Meanwhile, combine yogurt and lemon rind. Set aside.
Place infused almond milk, wild blueberries and ice in a container of a blender. Pulse until smooth and creamy.
Pour mixture evenly between two bowls.
Top with lemon-vanilla yogurt mixture and extra wild blueberries.