Preheat your oven to 180°C (350°F) and lightly grease a muffin tin or line it with paper liners so the muffins come out easily.
In a large mixing bowl, whisk together the almond flour, baking soda, and salt until evenly combined. This creates a dry, crumbly base for your muffins.
In a separate bowl, beat the eggs with honey and vanilla extract until the mixture is smooth, slightly frothy, and fragrant—about 30 seconds of whisking.
Pour the melted coconut oil into the wet ingredients and stir until well incorporated, creating a glossy, cohesive mixture.
Gradually add the wet mixture to the dry ingredients, folding gently with a spatula until just combined—be careful not to overmix, as this keeps the muffins tender.
If desired, fold in blueberries or chopped nuts now, distributing them evenly throughout the batter without overmixing.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This gives room for the muffins to rise and develop a nice dome.
Bake the muffins for 20–22 minutes, until they turn golden brown on top and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely—this helps set the crumb and makes them easier to handle.
Once cooled slightly, enjoy these muffins warm or at room temperature. They're moist, tender, with a subtle nutty flavor and a slight crunch on top.
