Pre-heat the oven to 350 and line a muffin tin with muffin liners.
In a large bowl, whisk together the almond flour, salt, baking soda, cinnamon and nutmeg. Set aside.
In a medium bowl, whisk together the eggs, coconut oil, maple syrup and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently combine.
Fold in the blueberries.
Divide the batter equally between the 12 liners. Sprinkle additional blueberries over the top.
Bake for 20-25 minutes until the tops are a golden brown.