Line a standard muffin pan with papers and set it aside for now. (This recipe makes about 8 muffins.)
Sift the coconut flour, baking powder, salt, and cinnamon into a mixing bowl. Set it aside for now.
Whisk your eggs in a second bowl, until they are fluffy.
Add in the vanilla extract, maple syrup, and coconut milk.
Drizzle in the coconut oil while whisking the mixture.
Add the egg mixture to the flour mixture and whisk until it is smooth.
Add in the blueberries and most of the sliced almonds. Reserve about a tablespoon of them. Fold the blueberries and almonds into the batter with a rubber spatula.
Scoop the batter into your prepared muffin pan.
Top the muffin batter with the remaining sliced almonds.
Bake for 20-25 minutes, or until the muffins are lightly golden on top and test done when a wooden pick is inserted in the center.