Preheat the oven to 325*F. Grease a muffin tin or use silicon muffin liners.
In a medium bowl, stir together almond flour, baking soda, and salt. Set aside.
In another bowl, whisk together almond butter, maple syrup, eggs, vanilla extract, lemon juice, lemon zest, and almond extract. Stir in almond flour mixture. Once mixture is completely combined, fold in blueberries and chopped almonds. Transfer to muffin liners.
Bake for 20-22 minutes, until done {a toothpick inserted into the middle should come out clean}.