Preheat the oven to 350 degrees Fahrenheit and spray a ramekin with cooking oil.

Mix together the almond flour, baking powder, sea salt, and cinnamon in a measuring cup until the dry ingredients are combined.

Add in the egg, pure maple syrup, and pure vanilla extract (wet ingredients) and mix well until a thick muffin batter forms. Gently stir in the fresh blueberries.

Transfer the muffin batter to the prepared ramekin and spread it into an even layer.

Place the ramekin on a baking sheet. Bake on the center rack of the preheated oven for 20-22 minutes, or until the muffin is golden brown and baked through. Insert a digital thermometer into the center of the oven. It is ready if it has reached 190 degrees or higher.

Allow the muffin to cool for at least 10 minutes before enjoying. I recommend waiting even longer if possible, as the muffin tastes sweeter the longer it sits. I also recommend enjoying it with a little melted butter on top and possibly a drizzle of honey.