Preheat the oven to 350 °F and grease a muffin tin or line it with muffin cups, then lightly grease the cups if they are not parchment. The pan should be ready before the batter is mixed so the baking powder can get right to work.

Melt the butter in a large mixing bowl in the microwave. Let it sit just briefly if it is very hot so the eggs mix in smoothly instead of seizing on contact.

Add the almond flour, baking powder, almond milk, eggs, Low Carb Sugar Substitute, liquid stevia, vanilla extract, and Pink Himalayan Salt, then whisk or use a hand mixer until the batter looks even. The batter should be thick, almost like scoopable cookie dough, not thin and pourable.

Fold in the fresh blueberries gently with a spatula or spoon. Gentle mixing helps keep the berries whole and prevents the batter from loosening too much.

Divide the batter evenly among 8 muffin cups and bake for 22 to 25 minutes. The muffins are ready when the tops are golden brown and spring back lightly when touched.

Let the muffins cool in the pan for 5 to 10 minutes before removing them. This short cooling time helps the crumb set so the muffins hold together instead of crumbling while warm.