Preheat oven to 375 degrees F. Grease and line a 12 cup muffin pan.
In a large bowl, mix the almond flour, tapioca flour, coconut flour, salt, cream of tartar and baking soda together. Set it aside.
In another large bowl, mix the olive oil, coconut sugar, eggs, and vanilla together with a handheld mixer for 45-60 seconds.
Add half of the flour mixture to the wet mixture and mix with the handheld mixer. Add half of the almond milk ( 1/4 cup ) and mix. Repeat with the other half of the flour mixture and the other half of the almond milk.
If you are using fresh blueberries, mash 1/2 cup of the fresh blueberries fold them into the batter. Then fold in the remaining whole blueberries into the batter.
If you are using frozen blueberries, put them into a bowl and cover them in 2 Tablespoons of tapioca flour. Mix the berries so they are fully covered in the flour. Then pour the blueberries into the batter and fold them in.
Evenly distribute the batter into all of the muffin tins. Evenly sprinkle the tops of all of the muffins with the 1 Tablspoon of coconut sugar.
Bake for 22-28 minutes, until golden. Let the muffins cool in the tin for several minutes before removing.
Tip: use a knife to loosen them from the tin before taking them out.