1. Preheat oven to 360 F or 180 C. Prepare your muffin tins. If using a silicon muffin mold, place a small baking sheet underneath for easier transport to and from the oven. If using a metal muffin mold, either use paper/parchment cupcake liners, or grease and dust with fine almond/lupin or coconut flour. Flip the dusted tray over and tap to loosen any extra flour. Set aside
2. Place a fine mesh sieve over a large mixing bowl and to the sieve add all the dry ingredients: almond flour, baking powder, salt, sweetener, sweet lupin flour (or coconut flour), glucomannan /konjac root powder. Whisk to aerate. Make a well in the center of the dry ingredients in the mixing bowl
3. Into a separate mixing bowl, add the eggs and whisk very well for about 30 – 60 seconds. Pour in half of your almond milk and whisk well. Add the lemon juice and the melted butter. Whisk to combine
4. Pour the liquid mixture into the center of the bowl with the dry ingredients. Whisk from the center out to incorporate the dry ingredients; this technique will create a smoother batter. When all the dry and wet ingredients are integrated, set aside for a moment
6. Get the bowl with the batter and pour in the remaining half of the almond milk and whisk very well to loosen the batter. Sprinkle about half of the coated blueberries into the batter and fold to combine. Add the remaining blueberries and fold to combine. Make sure you scoop from the bottom of the batter after adding all the blueberries
7. Scoop out the batter as evenly as you can, dividing equally into 12. Place the muffin tray in the middle position of your preheated oven and bake for 30 minutes. Test to see if they are done, by inserting a toothpick: when done the toothpick should come out clean. If needed bake, for 5 more minutes, no longer. Remove the muffins from the oven and let cool in the tray for 10 minutes. Carefully remove the muffins from the molds and transfer onto a wire cooling rack. Let rest until the muffins are at room temperature. Serve and enjoy!