Preheat your oven to 350°F (175°C) to ensure even baking.
Line a 12-cup muffin tin with parchment liners or grease lightly with coconut oil.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, sea salt, and baking soda. Whisk until well blended.
In another bowl, whisk together melted coconut oil, monk fruit sweetener, eggs, applesauce, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
Gently fold in the fresh blueberries, ensuring they're evenly distributed.
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 20-25 minutes, until golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring to a cooling rack.
