Add in the melted butter, beaten eggs, vanilla, and almond milk. Stir well with a silicone spoon.
Fold in the blueberries. Stir.
Add the batter to the muffin tin.
Bake the muffins for 18-20 minutes until golden brown and test using a toothpick. Insert and ensure it returns clean. Mine were ready right at 20 minutes.
Remove the muffins from the oven. Remove each muffin from the tins immediately. If you allow the muffins to sit in the tin they are more likely to crumble. The muffins will become more firm upon standing.
Store the muffin for future use in the fridge and in airtight containers.
The muffins are freezer friendly.
Do not overmix the batter, only beat to combine the ingredients.
Fill each muffin tin about halfway.
Remove the muffin cups from the tin immediately upon removing the tin from the oven.
The longer the muffins stand, the less soft they will become. They will firm more as they stand.