Preheat oven to 350°F (177℃), and grease or line with muffin cups a 12 muffin pan. In a larger mixing bowl combine: coconut flour, flax meal, granular low carb sweetener, and baking powder. Mix together and set aside.
In a second large mixing bowl combine: almond milk or coconut milk, melted butter, apple cider vinegar, and vanilla extract, mix together thoroughly. Add eggs and whisk together.
Add the coconut flour mixture to the egg mixture and stir until thoroughly combined. Add the blueberries and gently fold in.
Spoon batter into greased muffin pan or muffin cups to ⅔ full. Bake for 25 to 30 minutes or until tops of muffins are firm and starting to brown. Remove from oven, cool before removing from pan or muffin cups and serve.
*all nutritional data are estimates based on the products I used*Yield: 12 muffins, Serving Size: 1 muffin, Net Carbs Per Muffin: 3g, Amounts Per Serving-