Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

Mash the bananas in a large mixing bowl until they are nice and creamy (you can leave them a little chunky, but try to get them to a fairly uniform consistency).

Stir in the almond butter and pure maple syrup and mix until everything is combined and the wet ingredients are thick and creamy.

Note: if your almond butter has been in the refrigerator and is very cold, either take it out of the microwave ahead of time to bring it to room temperature, or microwave it for 20 to 30 seconds, or until it's easy to stir.

Add in the dry ingredients (oats, cinnamon, and sea salt) and stir well until combined. This cookie dough will be very sticky and wet - this is normal. 

Gently fold in the fresh blueberries using a rubber spatula until they are well-distributed throughout the dough.

Drop mounds of blueberry oatmeal cookie dough onto the prepared cookie sheet, forming any size cookies you like.

Note that the cookies will stay in the same shape as they go into the oven so if you want them to be round, be sure the dough looks round before it goes into the oven.

Bake cookies on the center rack of the preheated oven for 10 to 15 minutes, or until the cookies appear set up and the edges are slightly golden brown. I bake my large cookies for 13 minutes.

Remove the blueberry cookies from the oven and allow them to cool for at least 15 minutes before using a spatula to remove them from the baking sheet.