Preheat oven to 350 degrees F. Line a muffin tin with silicone muffin liners or paper liners then spray with oil spray.
Peel zucchinis, finely shred them then use paper towels or a nut milk bag to squeeze out all the excess water.
In a large mixing bowl, whisk together zucchini, eggs, maple sugar, almond milk, olive oil, and vanilla extract. Then add paleo baking flour, baking soda and powder, and salt then mix until combined. Fold in blueberries. Use an ice cream scoop to scoop out the batter into 14-16 muffins.
Bake for 25-30 minutes, until a toothpick comes out clean from the middle of each muffin. Let cool for a couple minutes before removing from liners.