Preheat the oven to 350°F and line a 12-cup muffin tin with liners. Set aside.
In a large bowl, mix together the flour, sugar, baking powder, sea salt, cinnamon, and nutmeg. Set aside.
In a medium mixing bowl, whisk together the avocado oil, milk, eggs, and almond extract until well-combined.
Make a well in the center of the dry mixture and pour in the wet mixture. Stir just until combined.
Gently stir in the blueberries and lemon zest, reserving a few blueberries to put on top of the muffins if desired.
Fill each muffin cup ¾ full of batter. (Batter will be thick)
Bake for 20 minutes, or until muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow to cool in the pan for 5 minutes before removing.Blueberries will be hot so make sure they are cooled before enjoying the muffins!
Storage: Store the muffins in an air-tight container at room temperature for up to 3 days. Layer a paper towel underneath and over the muffins to prevent them from becoming soggy.