Preheat the oven to 350°F. Line a mini muffin pan with 18 mini muffin liners.

In a small mixing bowl, stir together the almond flour, salt and baking soda. Set aside.

In a medium mixing bowl, stir together the eggs, melted coconut oil, honey, granulated sugar, lemon zest and lemon extract. Add the dry mix to the wet and stir just until combined. Fold in the blueberries.

Divide the batter between the liners, filling each one almost all the way, and bake for 12-15 minutes or until lightly and evenly browned and a toothpick inserted in the middle comes out clean.

Immediately remove the muffins from the pan and let sit on a cooling rack for about 10 minutes before removing the wrappers. Then let cool completely, about 30 minutes.

Place the powdered sugar in a small bowl and stir in just enough lemon juice to reach your desired glaze consistency. Dip all sides of the muffins in the glaze.

Refrigerate in an airtight container for up to 3 days.