Preheat the oven to 350˚F (175˚C). Line 12 muffin cups with paper liners.
In a small bowl, whisk together the almond flour, cornmeal, baking powder and salt. Use your fingers to break up any clumps of almond flour.
In the bowl of a stand mixer with the paddle attachment (or you can use hand beaters), combine the softened butter, honey and lemon zest. Beat on medium-high until the mixture is pale and fluffy, about 1-2 minutes.
Add the eggs, one at a time, beating well after each addition (you will still see little bits of butter).
Add the dry ingredients and beat on medium until just combined. Using a rubber spatula, stir the batter to make sure the flour is fully incorporated. Fold in the blueberries.
Divide the batter among muffin cups. Bake 25-28 minutes, rotating the pan halfway through, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Cool the muffins in the tins for 5 minutes, then transfer them to the rack. Let cool slightly. Enjoy warm or at room temperature.