The Real Low-Carb Blueberry Muffins

1. Preheat the oven to 350°F (175°C).

2. Line a 6-count standard size muffin pan with paper liners.

3. In a large bowl, whisk together eggs, cream and erythritol until well mixed.

4. Add the coconut flour to the egg mixture and whisk until smooth.

5. Wait for 5 minutes until the batter is thick. Add the frozen blueberries and mix well.

6. Immediately scoop the batter into each muffin cup.

7. Bake for 25-30 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.

8. Let cool and serve.