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With the rack in the middle position, preheat the oven to 350°F (180°C). Line a muffin pan with cupcake liners.
In a bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt and ¾ cup of blueberries. Set aside.
Add the eggs to the bowl of a stand mixer, or used a hand mixer and whip eggs until very light yellow and frothy. Set aside.
In a large bowl or stand mixer, beat the butter and erythritol until the mixture is creamy and blended. With the mixer at low speed, drizzle in the almond milk, vanilla and lemon juice, lemon rind and egg mixture.
In small batches mix the dry ingredients into the egg batter and erythritol mixture. Do not over blend. Once blended spoon the batter into the prepared pans.
Dot each muffin top with remaining blueberries.
Bake for 15 minutes and then cover the tops of the muffins with a loose cover of tin foil. Continue to bake for 10-15 minutes, until a toothpick inserted in the middle comes out clean.