Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners.
Mix all dry ingredients in a bowl - almond flour, baking powder and salt. Set aside.
In another bowl, add eggs, oil, milk, vanilla and sugar. Stir until the ingredients are combined and fluffy.
Add the dry ingredients mixture to the wet ingredinets. Stir until they are combined. Do not overmix.
Fold in blueberries. Do not overmix.
Spoon the batter evenly into each liner on the muffin pan. Top each muffin wth a few blueberries.
Bake in preheated oven for 18-20 minutes. Use a toothpick to test whether the center of the muffins are done.
Remove from muffin pan and let the muffins cool completely on a wire rack and enjoy! Store muffins in an airtight container.
Keto Variation: I am not an expert of keto sugars, however here is a great resource you can use for sugar conversion. All other ingredients in this recipe are keto friendly. Paleo Variation: Replace sugar with maple syrup, agave or honey.