Add the dry ingredients to a large bowl and whisk until combined.
Next, add in the wet ingredients and stir until smooth.
Gently fold in the blueberries.
Scoop the batter into a silicone mini muffin pan. If not using silicone, be sure to either use cupcake liners or grease your pan. This will make 36 mini muffins so you may need to make 2 batches.
Bake at 350 for 16-17 minutes
NUTRITION: 1 mini muffin | 0.8g net carbs | 4g total carbs | 0.5g fiber | 57 calories | 2g protein | 5g fat | 2.7g sugar alcohol
