Preheat your oven to 350ºF. Line a 12-cup muffin tin with paper liners and set aside.
In a large bowl, whisk together the oat and almond flours, ¼ cup of the hemp hearts, the baking powder, ground flaxseed, cinnamon, and ½ teaspoon salt; set aside.
In a separate large bowl, whisk together the pumpkin, sugar, olive oil, vanilla, and almond extracts. Whisk in the eggs one at a time. Fold the dry ingredients into the wet ones until just combined.
Gently fold 1⅓ cups of the blueberries into the muffin batter. Divide the batter evenly between the muffin cups.
Divide the remaining ⅔ cup blueberries over the tops of the muffins and gently press them into the batter. Sprinkle with the additional tablespoon of hemp hearts.
Bake for 38 to 42 minutes for standard muffins, or until a cake tester or small wooden skewer inserted into muffins comes out clean. For mini muffins, check for doneness starting at 32 minutes.