Preheat your oven to 350°F / 175°C. Line a 12 cup muffin tin with muffin liners.

Combine the almond flour, baking soda and salt in a medium bowl.

In another medium bowl, combine the eggs, honey, melted coconut oil, lemon extract and zest.

Stir the almond flour mixture into the wet mixture and stir until well combined. Fold in the blueberries.

Fill each of the 12 liners about halfway. If you like, sprinkle some sliced almonds over the top.

Bake for 20 minutes. A toothpick inserted in the middle should come out clean and they should be golden brown. Immediately turn out onto a wire rack to cool. They tend to get greasy if you let them sit in the pan.