Low Carb Blueberry Muffins

Ingredients

• 2 cups almond flour
• 1/2 cup erythritol
• 1 stick butter
• 8 oz cream cheese
• 6 eggs
• 1 pkg blueberries

Directions

1. In a big bowl, mix almond flour, erythritol and eggs.
2. Melt butter and cream cheese in a separate container. Nuke for two minutes.
3. Combine and mix well.
4. Pour batter into nonstick muffin pan.
5. Add blueberries on top (and poke them slightly into the batter - we want them to descend a little while baking, but not all the way to the bottom)
6. Bake at 400° for 20-25 minutes.
7. Makes 12 muffins. Enjoy!