Start by preheating your oven to 350 F.
Next, line a muffin tin with muffin liners and set aside.
In a medium sized bowl, mix together the gluten-free flour, almond flour, baking powder, cinnamon, and sliced almonds. Then, set aside.
In another bowl, whisk together the wet ingredients: the eggs, applesauce, melted coconut oil, maple syrup, and vanilla.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as it will result in tough muffins.
In a separate bowl, combine the frozen berries with the arrowroot starch or corn starch until the berries are fully coated in the starch. Then, add the berries to the batter.
Using a cookie scoop or spoon, carefully place one scoop of batter into each muffin tin.
Then, using a spoon, press an indent into the batter to create a small well.
Fill the well with jam, then top again with some of the remaining batter. Repeat until all the muffins are finished.
Bake for 33-36 minutes, until the tops of the muffins are golden brown and a toothpick comes out clean.
Once cool, serve immediately or store in an airtight container in the fridge for up to one week. Enjoy!