Heat oven to 375F. Line mini muffin pan with 24 mini muffin cup liners (or grease with butter/olive oil).
Mix almond flour, brown sugar, baking soda and salt in large bowl. Use your hand to remove all lumps if necessary.
In separate bowl, add eggs, oil, honey, vanilla and almond extract and mix well. Add to flour mixture and mix well.
Add blueberries and mix carefully (over mixing will cause the blue coloring to run throughout the batter).
Spoon the batter into the muffin cups (divide evenly among all cups). Batter will come close to top of cup.
Bake for 15 minutes or until golden brown and toothpick inserted into center comes out clean.
Cool and serve! (Can be stored in fridge for up to 5 days and freezer for up to 3 months).
Nutrition Info Per Serving (1 mini muffin): Calories 83.9 Total Fat 6.2 g Saturated Fat 0.6 g Polyunsaturated Fat 0.2 g Monounsaturated Fat 1.0 g Cholesterol 15.5 mg Sodium 56.4 mg Potassium 8.9 mg Total Carbohydrate 5.9 g Dietary Fiber 1.1 g Sugars 4.0 g Protein 2.5 g