Preheat oven to 350 degrees.

Line two muffin pans with liners. (Spritz liners with oil.)

Stir together almond flour, salt, and baking soda in a medium mixing bowl.

In a small mixing bowl,beat the eggs, and stir in the sour cream, agave, lemon zest and vanilla until smooth.

Add the sour cream mixture to the dry ingredients and stir until batter is formed and ingredients are well incorporated.

Add the blueberries and stir them in gently.

Spoon mixture into muffin cups, filling each cupcake paper about 1/2 full.

Bake for about 20 mins. for full size or 10-12 mins. for mini-muffins. Tops should be golden. Allow to cool slightly before serving.

Makes 15 regular size muffins or 30 mini-muffins.