Preheat oven to 170°C and line a baking tray with baking paper.

In a large bowl, combine the almond flour, tapioca flour, baking powder, and salt. Mix well to evenly distribute.

Add the cold cubed butter. Rub it into the flour using your fingers until it forms a crumbly texture with small butter pieces still visible — this helps create a lighter texture.

In a separate bowl, whisk together the eggs, maple syrup, and vanilla extract.

Pour the wet mixture into the dry mixture and mix until a thick dough forms. It should hold together when pressed, not feel too wet, and not crumble apart. If too dry, add 1–2 tsp milk. If too soft, add a small sprinkle of almond flour.

Gently fold through the frozen blueberries — keep them frozen and mix minimally to avoid bleeding.

Transfer the dough onto the tray and shape into round discs, or use a cookie scoop.

Bake for 18–20 minutes, or until lightly golden on the edges and set through the centre.

Allow to cool slightly before serving — they firm up as they cool. Serve with a scrape of butter and a drizzle of honey if you want a little extra sweetness.