Preheat oven to 350 degrees F and line full size muffin tins with paper liners. Set aside.

In a small bowl combine almond flour, baking soda, baking powder and salt with a large whisk, pastry cutter or fork. Set aside.

Add apple cider vinegar and milk together to a liquid measuring cup or small bowl. Let sit while you whisk the eggs. The mix will curdle a bit mimicking a buttermilk.

In a large mixing bowl, lightly whisk eggs. Then add milk mix, melted butter, lemon zest, lemon juice, vanilla extract and sugar and mix to combine.

Add almond flour mix to the wet ingredients, and mix to combine. Batter will be smooth. Do not over mix.

Stir in ½ cup blueberries to just combine. NOTE: the reason I divide the blueberries is so that they don't all sink to the bottom of the muffin when they bake.

Scoop batter into prepared baking tins. Top with remaining blueberries. Bake for 25 minutes or until top is golden and a toothpick comes out clean from the center.

Let sit in baking tins about 10 minutes, move to baking rack to cool and enjoy!

Store in a sealed container at room temperature for 1-2 days, in the refrigerator for up to a week or freezer for several months.