3/4cup Blueberriesfresh or frozen, set aside few of them to decorate top of muffins if desired
Preheat the oven at 375°F (180°C).
In a large mixing bowl, whisk together the dry ingredients: coconut flour, baking powder, and erythritol. Set aside.
In another bowl, whisk the eggs (at room temperature) along with full-fat coconut cream, melted coconut oil, and vanilla.
Whisk the wet ingredients while incorporating them into the dry ingredients until it comes together and forms a consistent muffin batter with no lumps.
Stir in blueberries (set aside a few of them to decorate the muffins in the next step). Also, if your blueberries are frozen, you can roll the frozen blueberries in 1 tablespoon of coconut flour to prevent them from releasing too much juice into the batter.
Fill evenly a 12-muffin tray filled with muffin paper cases.
Decorate the top of each muffin with few extra blueberries if desired.
Bake for 25-35 minutes or until a skewer inserted in the middle of the muffins comes out clean
Cool down on a rack and store up to 1 week in the fridge, in an airtight cake box or container. You can also store them for 3 days in a box at room temperature.
You can freeze the muffins in an airtight container and defrost at room temperature the day before.
Net carbs: 4.1 grams per muffin.Fruits swap: you can replace blueberries with the same amount as any low-carb fruits. Check out my list of keto low carb fruits for ideas.