Pre-heat oven to 350 F. and spray muffin with with non stick spray.
Place all ingredients, excluding blueberries, in a food processor or blender and pulse until smooth, stirring occasionally and scraping down the sides between pulses (about 20-30 seconds total)
Once completely mixed, fold in blueberries which you have first tossed in a teaspoon or so of almond flour so the juice doesn't turn the batter too purple. Sprinkle muffins with a tiny bit of sugar and bake for 25 minutes, just until the edges are barely turning brown. Cool on a wire rack. Makes 9 large, or 12 medium sized muffins.