Preheat your oven to 350°F 175°C (350°F) and position the rack in the center.
Line a standard muffin tin with 6 parchment or silicone muffin liners.
In a large mixing bowl, add the 3 extra-large eggs, ¼ cup heavy cream, ¼ cup coconut milk, and ⅓ cup erythritol.
Whisk vigorously until fully combined and the sweetener begins to dissolve.
Sift in the 5 tbsp (75 ml) of coconut flour to prevent lumps, then whisk again until the batter is completely smooth.
Critical Step: Let the batter rest undisturbed for 2 to 3 minutes. The coconut flour needs time to absorb the liquid, and the batter will thicken noticeably.
Add the ½ cup of frozen blueberries and gently fold them in with a spatula.
Do not overmix, or the batter will turn purple.
Divide the batter evenly among the 6 muffin liners, filling each about ¾ full.
Bake for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Let the Batter Rest: Coconut flour is very absorbent.
Letting the batter sit for 2-3 minutes allows it to thicken, which helps suspend the blueberries so they don’t sink.
Don't Overmix the Berries: Gently fold in the blueberries. Overmixing can crush them, turning your batter gray and making the muffins dense.
Cool Completely Before Handling: Keto baked goods are delicate when hot.
Let the muffins cool in the pan for 10 minutes, then on a wire rack to allow their structure to set properly.
