Preheat the oven to 350ºF and line a muffin tin with 10 muffin liners. (You can use 12 to make shorter muffins, if you prefer.)
In a large bowl, combine the almond flour, eggs, mashed banana, honey, baking powder, salt, and vanilla and stir well, until the batter is relatively smooth. Fold in the blueberries.
Use a 1/4 cup measure to scoop the batter into each muffin liner. Bake until the tops are lightly golden, about 25 minutes.
Let the muffins cool completely, then serve right away. For best shelf life, store these in an airtight container in the fridge for up to a week.
If you're following a grain-free or Paleo diet, be sure to check that your baking powder is not made with cornstarch. Pamela's brand is one option that uses potato starch instead, or you can use 3/4 teaspoon baking soda to replace the baking powder in this recipe.