Step 1

Preheat the oven to 350°F. Lightly grease a 6-cup muffin pan or use a silicone muffin pan.

Step 2

In a medium bowl, mix together the coconut flour, baking powder and Truvia.

Step 3

Make a well in the center. Crack the eggs into the well and beat lightly.

Step 4

Add sour cream and make a smooth batter.

Step 5

Gently fold in blueberries.

Step 6

Scoop the batter into the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake the muffins for about 20-25 minutes until the tops have browned. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.