Mix coconut flour and granulated sweetener together in a bowl. Add in melted butter or coconut oil and vanilla extract. Mix. Add in eggs one-by-one and mix thoroughly to combine. Ensure there are no clumps left in the batter. Add in blueberries and mix gently to combine.
Spoon mixture into 6 muffin cups. I like silicone baking cups since they are reusable and nonstick.
Place on a baking sheet and bake until the tops begin to brown, approximately 15-20 minutes depending on your oven and the muffin cups or tin you are using.
Allow to cool before removing from tin or muffin cups. If following a low-histamine diet, freeze muffins and thaw out in the microwave when ready to consume. For others, store in the fridge for 3-4 days before consuming.
Nutrition Facts (per muffin, recipe makes 6 muffins): 92 calories, 7 g fat, 4 g total carbs, 2 g fiber, 1 g sugar alcohols (1 g net carbs), 4 g protein