Preheat oven to 350°F. Place cupcake liners into muffin pan.

In a blender, mix flours, oats, flaxseed, baking powder, cinnamon, and salt.

Melt coconut oil, being careful not to overheat.

In a large mixing bowl, whisk together egg, almond milk, vanilla, and maple syrup. Gradually whisk in coconut oil.

Add dry ingredients to the wet ingredients, mixing until just combined. Fold in the blueberries.

Pour an even amount of batter into each muffin cup. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.