- Prepare: Position oven rack in center of oven, and preheat to 350 F. Set aside muffin tin fitted with 4 greased liners (Note 4).
- Make Batter: Whisk together dry ingredients (almond flour, sweetener, baking powder, and salt) in bowl until well-mixed. Stir in heavy whipping cream and beaten egg until well-mixed. Batter should be thick, but should fall off mixing spoon when lifted up (Note 5). If too thick, stir in another tablespoon of heavy whipping cream. Gently fold in blueberries until well-distributed in batter.
- Bake Muffins: Divide batter among 4 greased muffin liners, filling each one to the top. Smooth surface with spatula. Bake at 350 F until tops are golden brown, 20 to 25 minutes. Toothpick inserted in center should come out clean or with few dry crumbs. Cool before serving (Note 6).
|Makes 4 Servings (Note 7)|
|Amount Per Serving (1 muffin):|
|Calories 260 (80% from fat)|
|Total Fat 23g||35%|
|Saturated Fat 6g||28%|
|Net Carb 3.5g|
|Total Carb 7g (Note 8)||2%|
|Dietary Fiber 3.5g||13%|