Preheat oven to 350° F (175° C).
Line a muffin tin with 12 liners or grease each muffin indent liberally with oil or butter.
Add almond flour, coconut flour, salt, soda, and baking powder to a small sized bowl and use a wire whisk to mix together.
In a larger bowl, add eggs and whisk for about a minute until frothy. Add the honey, almond milk, coconut oil, and vanilla and whisk until mixed well.
Add dry ingredients into bowl of wet ingredients and whisk until just combined and incorporated.
Fold in blueberries.*
Pour batter into prepared muffin tin, evenly distributing between all 12 holes.
Place muffin tin in oven and bake for 22-24 minutes until muffins are cooked through (if needed, test by sticking a toothpick into the center - it will come out mostly clean when muffins are ready).
Remove muffins from oven and let cool in the pan for 10 minutes before removing and letting cool completely on a wire cooling rack.