Preheat oven to 400°F.

Grease or line muffin tray with paper liners.

In a food processor or high-powered blender, add the almonds and blend until almonds are a rough “flour” texture. This usually takes 3 or so minutes

In a bowl, add almond flour, salt, and baking powder and mix well with whisk

In second mixing bowl, add oil, eggs, vanilla extract, honey, and lemon juice and zest. Whisk very well or use an immersion blender.

Add wet to dry until blended well.

Fold in blackberries. Add enough batter into each muffin cup till approximately ⅔ full.

Place in the middle of oven for approximately 20 minutes until tops spring back slightly and browned on top. They will not be as puffy as regular muffins.

Cool for 5-10 minutes in pan, then transfer to a wire rack to cool completely.