Mini Blueberry Muffins

0 Preheat oven to 350° and line 1-2 mini muffin tins with mini parchment liners. It will make 24 muffins so however many pans that takes. Set aside. 
1 In a large bowl, combine almond flour, coconut flour, coconut sugar, salt, and baking soda. Mix well. 
2 Add in the ghee, maple syrup, eggs, and vanilla and mix until fully combined and no dry spots remain. Fold in the blueberries and spoon evenly into the muffin tin. 
3 Bake 15-17 minutes, until edges are lightly brown. Remove and let fully cool. Remove all the parchment liners before glazing. 
4 Once the muffins are cool, make the glaze. In a glass measuring cup combine coconut butter, maple syrup and blueberries. If the coconut butter is a solid, microwave for 15-20 seconds to soften. Use an immersion blender to blend the mixture together. It may be thick. Alternatively, you can place ingredients in a small blender and mix. Stir in lemon juice until desired consistency. 
5 Spoon glaze over each muffin, coating evenly. Let dry on a wire rack. 
6 Keep in the fridge after 24 hours.