Preheat oven to 350F. Line a muffin pan with paper liners. Set aside.
In a medium bowl, mix together almond flour and baking soda. Add melted coconut oil, almond milk, eggs, honey, and lemon juice - stir to combine. Gently fold in the blueberries.
Use a large spoon to distribute batter evenly among the muffin cups - bake at 350F for approximately 18-20 minutes or until muffin tops become golden (for mini muffins, cook 12-14 minutes).
Storage: Store muffins in paper towel lined plastic container for up to 4 days (the paper towel will help to absorb excess moisture which may come from the blueberries).