Servings: 12 Muffins

2 cups almond flour 2 cups almond flour
3 tbsp splenda (or low carb sweetener of your choice) 3 tbsp splenda (or low carb sweetener of your choice)
1 rounded tsp baking powder 1 rounded tsp baking powder
4 eggs (at room temperature) 4 eggs (at room temperature)
1/2 cup butter, melted ½ cup butter, melted
1/2 cup heavy cream ½ cup heavy cream
1 tsp vanilla extract 1 tsp vanilla extract
1 tbsp lemon juice 1 tbsp lemon juice
1 cup frozen blueberries 1 cup frozen blueberries

Preheat the oven to 350 degrees.
Line a muffin pan with 12 muffin tin liners.
In a medium bowl, mix together the wet ingredients.
In a large bowl, mix together all of the dry ingredients except for the blueberries.
Add the wet ingredients to the dry ingredients and mix until just combined (do not over mix).
Carefully fold in the blueberries.
Divide the mixture between the 12 muffin tin liners, and bake for 20 to 25 minutes or until set in the middle and golden brown on the top.