Mash the blueberries in a small saucepan over medium heat. Continue to mash until they are like jelly and the mixture is warm (you should see steam rising from the blueberries).
Remove the blueberries from the heat and stir in the tapioca flour. The mixture should become thick. Pour the jelly into a food processor.
Add the rest of the ingredients to the food processor. Pulse thoroughly until the mixture is completely combined. You may need to stop and scrape the sides of the food processor to get everything combined.
Transfer the mixture over to a large bowl. This step is optional but I find that it is easier to make the balls when the mixture is out of the food processor.
Using a tablespoon, scoop out portions of the mixture and roll into balls. I got 24 balls out of my mixture.
These energy balls should be stored in an airtight container in the fridge since they contain jelly. These balls freeze well too!
Note: If you are using super creamy peanut butter that hasn't been refridgerated you will want to chill the energy ball mixture for 10-15 minutes in the fridge before making the balls. It helps the mixture be less sticky and allows the balls to hold their shape.