Preheat your oven to 200C (390F)

In a bowl, add in the melted butter (or microwave for 15 seconds to melt it), your Keto sweetener (I’m using Lakanto syrup, but you can use any sweetener of your choice), vanilla extract, and the egg and give it all a good mix till well combined.

Now add your dry ingredients to the bowl - the almond flour, baking powder and cinnamon powder and mix well.

Add in the whole blueberries and gently fold through the mixture.

Grease an oven-proof ramekin with butter and pour in the batter. Top with a couple of blueberries for visual appeal.

Bake in the oven for about 12-15 mins or 90 seconds in the microwave. If a toothpick poked through the centre comes out with a few crumbs, or clean, your muffin is done.

Serve warm or chilled, depending on your preference.