I sometimes add blueberries by dropping some frozen berries onto of the raw muffins in the tins and poking them down into the batter with my finger.
2 cups almond flour
2/3 cup Carbquik
3 teaspoons baking powder
1/4 cup Erythritol
3/4 cup Splenda or liquid equivalent
1/3 cup melted butter
1 tablespoon vanilla
1/2 cup cream
1/2 cup Davinci SF vanilla syrup
Preheat oven to 325°
Place dry ingredients into a mixing bowl and add the wet ingredients. Stir until mixed through.
Divide batter evenly between 12 paper lined muffin tin cups.
Bake at 325° for 20 to 25 minutes or until toothpick inserted into middle of a muffin comes out clean.