Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin liners. This recipe makes 8 larger or 10 smaller muffins.

In a large mixing bowl, whisk together the eggs, pure maple syrup, and vanilla extract (wet ingredients).

In a separate bowl, stir together the almond flour, tapioca flour, baking powder and salt (dry ingredients).

Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick batter forms.

Toss the blueberries in 1 tablespoon of tapioca flour, then transfer them to the muffin batter and stir well until the berries are well-distributed throughout the batter.

Pour the muffin batter into the prepared muffin pan, filling the paper liners most of the way up. If you’d like, add extra blueberries on top. Bake muffins on the center rack of the preheated oven for 28 to 35 minutes, or until the muffins test clean and the tops are golden brown.

If you own an instant read thermometer or meat thermometer you can use it to check the internal temperature of the muffins. Muffins are considered fully cooked when they have reached an internal temperature of 190 to 200 degrees Fahrenheit.