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Preheat the oven to 350. Line a muffin tin with 6 muffin liners.
Mix together the dry ingredients. Add the almond flour, tapioca starch, baking powder and salt to a large mixing bowl and whisk to combine. Set aside.
In a separate mixing bowl, mix together the wet ingredients. Add the eggs, yogurt, maple syrup, vanilla and the butter. Whisk until smooth.
Next, add the wet ingredients to the dry ingredients and whisk until a batter forms. Add the blueberries and carefully fold them into the batter.
Fill the muffin tins, dividing th mixture amongst the 6 liners. Bake them for 25-30 minutes, until a toothpick comes out clean.