Preheat oven to 350°F. Line a cupcake pan with 12 liners; set aside. Link to my silicone liners can be found here.
In a large mixing bowl, whisk together the almond flour, monk fruit, salt, lemon zest and baking powder.
Add the Greek yogurt, syrup, eggs, and mix until well combined.
Fold in the blueberries.
Spoon batter evenly into your liners.
Bake for 20 minutes or until the center is set.
Remove from the oven and let cool for 5-10 minutes before serving.
Servings 12
Serving Size 1 muffin
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and has slight rounding.