In a medium bowl, whisk together almond flour, salt, baking powder, and granulated sweetener until completely combined.
Whisk in the avocado oil. Mixture will appear mealy.
In a separate bowl, whisk together eggs, almond milk, and vanilla extract.
Pour egg mixture into the dry ingredients and stir together.
Stir in blueberries.
Serving size: 1 muffin
Per serving: 3 grams net carbs
*If substituting a different sweetener, be sure to adjust the quantity to account for a different sweetness level. The blend that I use is twice as sweet as sugar.