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Preheat your oven to 350 degrees and line an 8x8" square metal baking pan with parchment paper.
In a large bowl with an electric hand mixer on low, or whisk, combine the eggs, almond butter, applesauce, honey OR maple syrup, and vanilla until smooth and well combined.
In a separate bowl, combine the dry ingredients to fully blend, then add the dry ingredients to the wet until just combined, don't over-mix. Gently fold in the blueberries to evenly distribute.
Transfer the mixture to the parchment lined baking pan, scraping the bowl to use all every drop. Bake in the preheated oven for 30 minutes or until the middle is just set and top turning light brown - you can insert a toothpick near the center and if it comes out batter-free (blueberry is okay) it's ready.
Cool in the pan on a wire rack for about 10 minutes, then hold the parchment paper on either side to remove from pan and continue to cool on the wire rack. Cut into 16 squares to serve**, and store leftovers covered the the refrigerator for up to 5 days. Enjoy!