Step 1

Preheat the oven to 400 and line 9 cups of a muffin tin with parchment paper liners. Leaving a few cups empty helps to circulate the heat so the muffins rise.

Step 2

In a medium mixing bowl, whisk together the almond flour, baking soda, salt, and coconut sugar. Set aside.

Step 3

In another small mixing bowl, beat the eggs then stir in the oil, lemon zest, and vanilla.

Step 4

Pour the egg mixture over the almond flour mixture and stir until just combined. Don't overmix the batter.

Step 5

Add the blueberries to the batter and gently fold them in.

Step 6

Scoop the muffin batter into the 9 prepared muffin cups.

Step 7

Bake at 400 for 5 minutes then turn the heat down to 375 and bake for 13-15 minutes more. Watch for the tops to be lightly browned and spring bakc when lightly pressed with a finger.

Step 8

Let the muffins cool in the pan for 5 minutes then transfer them to a wire rack to cool completely.