Preheat the oven to 325° and line a muffin pan with 12 parchment liners. Set aside.
In a large bowl, combine almond flour, cassava flour, coconut sugar, cinnamon, salt, and baking soda. Stir until well combined.
Add in the eggs, ghee, and maple syrup and stir until well mixed and no dry spots remain. Fold in the blueberries until evenly distributed.
Divide batter evenly into the 12 muffin liners, they should be about ¾ full. Top with additional blueberries, about 5-6 on each muffin and press gently in.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Store in an airtight container at room temperature and then in the fridge after the second day.