Preheat your oven to 350 degrees with the oven rack in the middle.
In a high speed blender, combine the bananas, eggs, almond flour, coconut sugar, coconut oil, baking powder, vanilla, and salt. Blend until smooth, scraping down the sides if needed. Add the blueberries and gently fold in to the batter. (Don't blend the blueberries in)
Pour the batter into the muffin pan, filling each muffin to the top.
Sprinkle about 1 teaspoon of the chopped sliced almonds on top of each muffin.
Bake for about 40 minutes, until the tops are golden brown. Allow to cool, remove from the muffin pan and enjoy!
Muffins will last 5 days in an airtight container, or frozen for 1 year. See notes for freezing instructions.