Preheat oven to 180°C. Line a muffin pan with 6 paper liners; set aside.

In a large mixing bowl, whisk almond flour, salt, and baking soda.

Add oil, maple syrup, eggs, vanilla extract, and lemon zest and mix until well combined.

Fold in blueberries.

Spoon batter evenly into your muffin liners.

Bake for 18-20 minutes or until the centre is set.

Let cool for 5-10 minutes before serving.