Preheat the oven to 325 °F (167 °C) and line a muffin pan with 12 liners.

Place the egg whites in a medium glass or stainless steel mixing bowl and the egg yolks in a large mixing bowl (glass or plastic is fine). If you don't have a glass or stainless steel bowl for the egg whites, make sure your plastic mixing bowl is super clean and free of any oil residue as this can interfere with beating the egg whites.

Beat the egg whites and 2 1/2 tablespoons (31 grams) coconut sugar at high speed until stiff peaks form (about 30-90 seconds). Keep the beaters in the mixer.

In the bowl with the egg yolks, add the remaining 69 grams coconut sugar, water, vanilla extract and almond extract. Beat for about 30-60 seconds at high speed or until thickened and lighter in color. Mix in the salt and then use a silicone spatula to fold in the almond flour.

Fold in the egg white mixture to the egg yolk mixture just until combined. Do not over mix but make sure it's thoroughly combined.

Fold in 1 1/4 cups (175 grams) blueberries. Fill each liner almost all the way full. Sprinkle some sliced almonds on top, if desired, and then sprinkle a tablespoon of blueberries on top of the almonds.

Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean and the tops of the muffins no longer appear wet. They should feel springy when touched. The muffins will rise quite a bit but will fall back down during cooling.

Let cool for 3 minutes in the pan and then carefully remove the muffins from the pan and cool completely on a wire rack.

Cover and store at room temperature for 24 hours or refrigerate for up to 3 days. These get quite moist on the second day! I prefer them straight from the oven or some hours after baking.