Preheat oven to 350F and line a baking tray with 10 muffin liners. Whisk together eggs, maple syrup and coconut oil from the muffin ingredients. When fully combined, fold in almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt from the muffin ingredients.

When those are fully combined, gently fold in the fresh blueberries. Add 1/4 cup of batter to each of 10 muffin slots in the muffin tray.

In a separate bowl combine the cinnamon sugar crumble ingredients and mix until a crumb like texture forms. Top each muffin slot with the crumb mixture.

Place the muffin tray in the oven to bake for 28 minutes at 350F. Remove the muffins and allow them to cool completely before enjoying! Store in the refrigerator for up to one week or freezer for longer.