Blueberry Breakfast Sausage Muffin

0 In a large mixing bowl, whisk together the almond flour, arrowroot, sea salt, and baking soda. Stir until all clumps are broken up and it's well incorporated.
1 Add the fresh blueberries and stir to incorporate with a wooden spoon.
2 In a separate bowl, add the coconut oil, maple syrup, vanilla extract, and egg. Whisk together until it's well incorporated.
3 Pour the wet ingredients into the dry and stir together until the batter is even.
4 Fold in the breakfast sausage crumbles (make sure all excess grease is drained before adding).
5 In a 9 - 10 inch round pan (or castiron skillet) that is either well coated with butter (may substitute with evoo) or lined with a parchment paper circle, add the batter. Using either a greased spoon or your hand, press the wet batter into the pan so that it is spread to the edges.
6 Bake at 350 for 30 minutes.
7 Let cool, slice into scones or cut out circles with cookie cutters and serve!
8 Store in an airtight container in the refrigerator if not eating right away.