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Preheat the oven to 350ºF and line a standard muffin pan with 12 silicone or parchment liners.
In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder, and salt. Remove one tablespoon of this mixture to toss with the frozen berries.
Add the eggs, oil, water, and vanilla extract and stir until well combined. If the batter is overly thick, stir in another or two tablespoon of water. Stir in about two thirds of the granola until well mixed.
Carefully fold in the blueberries, trying to keep them from bleeding too much.
Divide the batter between the prepared muffin cups. Sprinkle the remaining granola overtop of the muffins.
Bake 20 to 25 minutes, until risen, golden brown, and just firm to the touch. Remove and let cool in the pan.