In a large mixing bowl, whisk together almond flour, baking soda, cinnamon, and salt. Add eggs, coconut nectar, vanilla, almond milk, and apple cider vinegar and gently mix with a fork until a thick batter forms. Gently fold in blueberries. Grease muffin pan with coconut spray and spoon in batter, evenly filling each cup. Bake muffins for 20 minutes, remove from oven and let cool 10-15 minutes then serve.