Preheat oven to 350 degrees F / 177 degrees C.
Grease mini muffin pan or mini muffin cups with cooking spray.
cooking spray
Combine 2 tablespoons almond flour, 1 tablespoon coconut flour, 2 tablespoons erythritol, ½ teaspoon baking powder, and dash of cinnamon in mixing bowl.
2 tablespoons almond flour, 1 tablespoon coconut flour, 2 tablespoons erythritol, ½ teaspoon baking powder, dash of cinnamon
In separate bowl, beat 1 egg with 1 teaspoon coconut oil and 1 teaspoon almond milk until well combined.
1 egg, 1 teaspoon coconut oil, 1 teaspoon almond milk
Pour wet ingredients into dry ingredients and mix well.
Gently fold 3 tablespoons blueberries into batter.
3 tablespoons blueberries
Fill each mini muffin tin or cup about halfway with blueberry muffin batter.
Bake for 12 minutes or until toothpick inserted in center comes out clean.
Cool on rack before removing muffins from pan.
Serve and enjoy!