Preheat an oven to 350°F and line a muffin pan with 8 nonstick parchment paper liners.
To a large bowl, add the almond flour, oat flour, tapioca starch, baking powder and salt. Whisk very well and be sure to break up any lumps.
To the same bowl, pour in the syrup, milk and extract. Gently mix with a large whisk or stir with a spoon until moistened and a thick batter forms. The batter will be quite thick. Do not overmix once it's all moistened.
Very gently stir in the blueberries.
Divide the batter into the 8 muffin liners using an ice cream scoop. I like to use and ice cream scoop, because it creates a perfect curved dome top while they bake. Bake for 20 minutes, OR until a toothpick comes out clean with no batter on it. Blueberry juice may be present, but not actual wet batter. They should have golden brown tips on the top of the muffins. Keep in mind ovens can vary, so yours may take longer
Cool 10 minutes in the pan and then carefully transfer them to a cooling rack to cool completely. Since these are gluten-free, they need cooling time to firm up and finish cooking on the inside. Keep stored at room temperature.