Preheat the oven to 350 degrees. In a medium bowl mix together the first 7 dry ingredients. In a separate bowl whisk together the eggs, olive oil, maple syrup, and vanilla extract until well combined. Gently stir the wet ingredients into the dry ingredients. Fold in the cup of frozen blueberries.

Line a muffin pan with baking cups or brush each with ghee or oil. Spoon the muffin mixture evenly into 8 muffin cups (can also try for 10 or 12 but they will be quite small). Top each muffin with a couple extra blueberries and a sprinkle of pumpkin seeds. Bake for 30 minutes or until a toothpick comes out clean.