Step 1

Preheat the oven to 325-F (165-C) degrees. Line a 12-cup muffin tin with muffin liners and set aside.

Step 2

In a large bowl, whisk together the dry ingredients, almond flour, baking powder, baking soda, and salt, until no lumps remaining. Set aside.

Step 3

In a small bowl, whisk eggs, maple syrup, vanilla extract, and oil.

Step 4

Pour the wet mixture into the dry mixture and give it a good whisk until there are no lumps.

Step 5

Fold in the blueberries and lemon zest.

Step 6

Divide the batter equally in the prepared muffin tin.

Step 7

Sprinkle with sliced almonds (if using).

Step 8

Bake 32-35 minutes or until muffins turn golden brown.

Step 9

Let it cool for 5 minutes and serve while it is still warm.