Heat the oven to 350F.

Grease a 12-cup muffin pan, or line with silicone or paper liners.

In a large bowl, whisk together the eggs, coconut oil, applesauce, maple syrup, and vanilla extract.

Add the almond or oat flour, baking soda, baking powder, and salt. Stir until well incorporated.

Pour in the blueberries and gently stir until just combined, being careful not to break them up into the batter.

Using a cookie scoop or large tablespoon, scoop the batter into the muffin pan.

Bake for 20-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.

Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.