Preheat the oven to 350F. Line a 12-cavity muffin pan with muffin liners, or grease the pan.
In a large mixing bowl, whisk together the wet ingredients: melted butter, applesauce, maple syrup, eggs, and vanilla extract.
Add the dry ingredients to the bowl: almond flour, oat flour, baking powder, ginger, and salt. Stir to combine the ingredients. Add the fresh blueberries, and stir until incorporated throughout the batter.
Divide the muffin mixture evenly among the muffin cups. I use an ice cream scooper.
Bake for 20-22 minutes, until the centers are firm to touch.
Let the muffins cool before enjoying. The muffins will keep in the fridge for about a week, or may be stored in the freezer for up to 3 months.