Preheat oven to 325F.
Grease or line a muffin tin and set aside.
In a large bowl, whisk together almond milk, melted coconut oil, monkfruit sweetener, vanilla extract and eggs.
Sift in almond flour, tapioca flour, baking soda, and salt. Mix until just combined.
Gently fold in blueberries and macadamia nuts.
Scoop batter into each prepared muffin tin unill muffin tins are about ¾ of the way full.
Bake 15-17 minutes, until a toothpick inserted into the center of the muffin comes out clean.
Cool in muffin pan 10 minutes then carefully transfer to a wire rack for 30 minutes to cool completely.