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Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
Sift 1¾ cups almond flour, ¼ cup coconut flour, 1 tablespoon baking powder, ¼ teaspoon baking soda and ¼ teaspoon salt together in a large bowl. Add 1 cup blueberries and toss to coat. Whisk 3 large eggs, ½ cup milk, ⅓ cup plus 2 tablespoons brown sugar, ¼ cup oil and 1½ teaspoons vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about ¼ cup batter per cup).
Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.