Instructions

1. Preheat oven to 350 F (175 C).
2. Melt the ghee in a mixing bowl. Add in the almond flour, eggs, vanilla extract, stevia, baking soda, and salt. Mix everything together well.
3. Break up the blueberries gently – poke a sharp knife to burst the skin. Stir in the blueberries into the mixture.
4. Save 12 blueberries to put on top near the end.
5. Line a muffin pan with muffin liners or grease it with coconut oil or ghee. Spoon the mixture into the muffin pan (to around 3/4 full). Place 2 blueberries at the top of each muffin.
6. Bake for 18-20 minutes until a toothpick comes out clean when you insert it into a muffin.