Preheat oven to 350 degrees F.
Mix together the almond flour, coconut flour, coconut oil, maple syrup, vanilla, and sea salt in a large bowl.
Put about ⅔ of the crumble into a square baking pan lined with parchment paper and press it into the corners to make an even layer.
Bake for about 12 minutes until the edges begin to get golden brown.
Add the blueberries to a saucepan on low heat. Use a spoon to break some apart. Gently heat, leaving some berries still in tact.
Spread blueberries on top of the baked bottom layer.
Crumble the remaining crumble on top of the blueberries
Bake for another 14 minutes until the top crumbles are golden brown.
Allow the bars to come to room temperature before cutting into small squares! Enjoy!