Preheat oven to 400 F.

Sift the flour, cinnamon, and baking powder into a large bowl. Stir in the ground almonds. 

In a second, smaller bowl, add the egg, melted butter, vanilla extract, buttermilk and brown sugar. Beat well and lightly mix into dry ingredients. Fold in blueberries.
Spoon the batter into a muffin pan lined with 8 large paper baking cups. 

Bake for 18 -20 minutes, or until a toothpick comes out clean when removed from centre of muffin. Let muffins cool on a wire rack before serving.
Muffins can also be stored in airtight container after cooling.
 
Makes 8 large muffins.

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