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Preheat oven to 350 degrees and line a muffin tin with liners.
In a large bowl, whisk together the almond flour, baking soda, salt, and lemon zest.
Add in the beaten eggs, maple syrup, coconut oil, lemon juice, and almond milk and mix until just combined.
Toss the blueberries with the tapioca starch in a separate bowl to coat, then add to the batter and fold in using a spatula.
Transfer the batter into the muffin tin, filling each liner to ¾ full.
Bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool completely before enjoying. Can be stored in the freezer and reheated by microwaving for 30-60 seconds.