Preheat oven to 425 degrees F. Add 9 liners to a muffin pan.
Add oat bran, almond flour, arrowroot powder, baking powder, and sea salt to a bowl, and stir to combine.
In a small bowl, mix together almond milk, yogurt, egg, honey, coconut oil, and vanilla. Stir well to combine, and then pour into dry ingredients.
Stir just enough to wet dry ingredients, and then fold in blueberries and chopped apricots. If using frozen blueberries, add while still frozen.
Fill muffin cups to the top. These muffins do not rise a lot. I overfilled mine and got 8 muffins, but you can get 9 if you just fill them to the top.
If using frozen blueberries, bake for 16-18 minutes. If using fresh blueberries, bake for 14-16 minutes, until tops are golden brown.