Preheat oven to 350°F and line 12 muffin cups with liners.
In a large bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg and salt until well combined. Set aside.
In a medium bowl, whisk together the eggs, ghee, honey and vanilla extract.
Add the wet ingredients to the large bowl of dry ingredients and combine well. Fold in the blueberries.
Pour batter equally into the 12 muffin cups. Sprinkle additional blueberries over the top if desired.
Bake for 20-25 minutes until the tops are golden brown and a toothpick inserted into the muffin comes out clean.