Place a rack in the center of the oven. Preheat to 350 ° F. Prepare a muffin pan with 4 liners. Grease with a nonstick cooking spray.
In a bowl, add the dry ingredients (almond flour, sweetener, baking powder, salt). Whisk until everything is well mixed.
Add the heavy cream and beaten egg to the bowl. Stir until all is well mixed. The dough should be thick, but should drop from a mixing spoon when it is lifted. If too thick, add another tablespoon of heavy cream.
Gently stir in the blueberries until they are well distributed in the dough.
Divide the dough into 4 muffin cups, filling them to the top. Smooth the top with a spatula.
Bake at 350 F until the top is golden, about 25 minutes. A toothpick inserted in the center should come out clean or with some dry crumbs. Let them cool a bit before serving.
