Start by preheating your oven to 175°C (350°F) so it’s fully heated by the time your batter is ready. Line a muffin pan with paper or silicone liners to prevent sticking and make cleanup easier. If you don’t have liners, lightly grease each cup with butter or oil.

In a large mixing bowl, add the almond flour, granulated sweetener, powdered sweetener, baking powder, and salt. Use a whisk to mix everything thoroughly, breaking up any clumps so the dry ingredients are evenly distributed. This step helps ensure your muffins bake evenly with a smooth texture.

In a separate bowl, crack in the eggs and whisk them lightly. Then add the melted butter (make sure it’s warm, not hot), heavy cream, and vanilla extract. Whisk everything together until the mixture is smooth, creamy, and fully combined with no streaks of egg visible.

Gradually add the dry ingredients into the wet mixture in small portions, stirring gently after each addition. Continue mixing until a thick, smooth batter forms. Avoid overmixing at this stage—just mix until everything is combined to keep the muffins soft and tender.

Add the blueberries to the batter and gently fold them in using a spatula. Move slowly to avoid crushing them, especially if you’re using fresh berries. If using frozen blueberries, add them straight from the freezer to prevent excess moisture.

In a small bowl, prepare the crumb topping by combining almond flour, softened butter, and powdered sweetener. Use your fingers or a fork to mix until the texture becomes crumbly, similar to small coarse crumbs. Don’t overmix—you want visible crumbs for that classic topping.

Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising. Once filled, sprinkle the crumb topping generously over each muffin, gently pressing it down slightly so it sticks during baking.

Place the muffin pan in the preheated oven and bake for 20–25 minutes. Keep an eye on them toward the end—the tops should turn lightly golden, and a toothpick inserted into the center should come out clean or with just a few soft crumbs.

Remove the muffins from the oven and let them cool in the pan for about 5–10 minutes. This helps them set and makes them easier to handle. Then carefully transfer them to a wire rack to cool completely, allowing the texture to firm up while staying soft and moist inside.