In a food processor grind macadamia nuts. Store leftovers in the fridge.
Measure all ingredients on a gram scale.
Set aside the blueberries (or raspberries). Mix the wet ingredients together in a large mixing bowl. Combine dry ingredients together in another bowl. Combine the two until well mixed.
Place paper liners in a muffin tin. Spray well with coconut oil spray. Scoop batter into each muffin cup, fill to a little over half-way. Divide berries and drop into each muffin.
Bake at 350 degrees for 15 minutes. Remove from oven and cool completely.