Paleo Blueberry Muffins

0 Preheat the oven to 325° and line a muffin pan with 12 parchment liners. Set aside. 
1 In a large bowl, combine almond flour, cassava flour, coconut sugar, cinnamon, salt, and baking soda. Stir until well combined. 
2 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. 
3 Divide batter evenly into the 12 muffin liners, they should be about 3/4 full. Top with additional blueberries, about 5-6 on each muffin and press gently in. 
4 Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
5 Store in an airtight container at room temperature and then in the fridge after the second day.