A delicious low carb muffin bursting with lemon blueberry flavor.
Preheat oven to 350. Line a muffin tin with 9 paper liners.
In a large bowl, lightly beat eggs.
Add lemon zest, salt, coconut flour, almond flour, baking powder, olive oil and sweetener and blend well.
Lightly stir in blueberries. (I keep a few to throw on top of the batter in the muffin tin to make them prettier).
Equally fill lined muffin tins and bake for 20 minutes. Let cool for at least 10 minutes before peeling off wrapper.