Preheat your oven to 350 degrees and line a 12 cup muffin pan with liners (I used these) for easy removal.

In a large bowl, whisk together the 3 eggs with the almond butter until smooth, then whisk in the maple syrup and vanilla.

In a separate bowl, combine the almond flour, tapioca flour, baking soda and salt. Stir this mixture into the egg mixture until you have a fully combined batter, then stir in the blueberries.

After the blueberries are stirred in, spoon or pour the batter into the lined muffin pan to fill each cup about 3/4 full to make 12 muffins

Bake in the preheated oven on the middle rack for 15-20 minutes or until the tops are lightly browned and a toothpick inserted into the center of one comes out clean.

Allow to cool in the pan for a few minutes before transferring to wire racks to cool completely. Enjoy!