In a medium bowl mix the blueberries and sugar substitute together. Mash the blueberries to your desired texture. Set aside.
In a large bowl add the almond flour, sugar substitute, ground flax seed, baking powder, and ground cinnamon. Whisk everything together. Then, add the eggs, maple extract, and unsalted butter into the dry mixture. Mix everything together.
Spray 6 of the muffin reservoirs of a muffin tray with cooking spray and add the muffin batter about 3/4 of the way.
Bake for about 15 minutes give or take. Edges should be golden, peaks stiff, and toothpick through the center should come out clean.
Let them cool before removing. They’re very moist, using a butter knife or spoon may help to scoop them out.
Feel free to use muffin liners instead of cooking spray.