Low Carb Blueberry Muffins

•  1¾ cups almond flour
• ¼ cup coconut flour
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup blueberries
• 3 large eggs
• ½ cup reduced-fat milk
• ⅓ cup plus 2 tablespoons light brown sugar
• ¼ cup avocado oil
• 1½ teaspoons vanilla extract

1. Preheat oven to 350 degrees F. 
2. Generously coat a muffin tin with cooking spray.
3. 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. 
4. Add 1 cup of blueberries and toss to coat. 
5. 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. 
6. Add to the dry ingredients and stir until combined. 
7. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
8. Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
9.  Let cool in the pan on a wire rack for 20 minutes. 
10. Run a knife around the edges and remove from the tin to cool completely.