Preheat your oven to 350 degrees.

In a blender. add all of the wet ingredients and let them sit for ten minutes, then blend until smooth. The mixture will turn indigo from the butterfly pea and look slightly thick from from the melted butter. Set it aside.

In a large bowl add the gluten-free flour, baking powder, baking soda, sugar and kosher salt and give it a mix. Reserve a quarter cup of the dry mixture and toss the blueberries until coated, set them aside. This will absorb any excess moisture and prevent them from altering the batter's consistency. Meanwhile, in a large bowl, stir the wet ingredients into the dry ingredients using a spatula. The mixture will vary in blue hues and that's okay. Once the batter looks combined, sprinkle in the blueberries, then fold them in gently.Assemble your mini muffins tins with muffin liners. Using a scoop, fill the mini muffin tins 3/4 of the way full. Bake muffins for 10 minutes or until an inserted toothpick comes out clean.