Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

Whisk dry ingredients: In a large bowl, whisk together almond flour, baking powder, and salt, breaking up any almond flour clumps.

Mix wet ingredients: In a separate bowl (or the same bowl after pushing dry mix to the side), whisk eggs, maple syrup, oil, vanilla, and lemon zest until smooth.

Combine: Add the wet mixture to the dry and stir just until no dry spots remain. The batter will be thick and scoopable, not runny.

Fold in blueberries: Gently fold in the blueberries. If using frozen, do not thaw; toss them with a teaspoon of almond flour first to reduce streaking.

Portion: Divide the batter among the 12 cups, filling each about 3/4 full. Sprinkle tops with a pinch of turbinado sugar if you like a light crunch.

Bake: Bake for 18–22 minutes, until the tops are set, lightly golden, and a toothpick comes out mostly clean (a blueberry smear is fine).

Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.