Preheat the oven to 350 degrees.
Line a 12 cupcake pan with muffin tins.
In bowl #1, mix the almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt, with a fork. Set the bowl aside.
In bowl #2, mix the eggs, honey, vanilla, lemon juice and coconut milk with an electric mixer until well mixed. Add the melted coconut oil to the bowl and mix with the electric mixer until well blended. Add the mashed banana to the bowl and mix with the electric mixer until well blended.
Put bowl #1 into bowl #2 and mix with an electric mixer, until blended.
Fold in the blueberries softly, making sure not to break them.
Bake for 30 minutes, making sure to switch the direction of the pan half-way through baking.