Preheat the oven to 170°C.
Place the sugar/honey and coconut oil/butter in a food processor and cream together. Once fluffy and light, add in the eggs and process together.
In a separate bowl, mix the flour, baking powder, bicarbonate of soda, and cinnamon together.
Zest the orange and mix together with the vanilla extract. Pour the orange and vanilla mixture with the wet, and then over the dry mixture and stir well, before adding in the blueberries and half the almonds.
Pour into large muffin paper moulds, sprinkle over some of the rest of the almonds and some sugar, bake in the oven for 25 minutes. Leave to cool then dig in.