Low Carb Blueberry Muffin

Ingredients

2 tbsp ground sunflower seeds (if you want to use almond flour that’s fine, grinding your own sunflower seeds is way cheaper though)
2tbsp ground flaxseed
1/2 tsp baking powder
1/4 tsp cinnamon
2 packets of Truvia (or sweetener of choice)
1 Eggland’s Best Egg
8 fresh or frozen blueberries

Directions:

Combine ground sunflower seeds (or almond flour), ground flaxseed, baking powder and cinnamon. In another bowl beat egg and add Truvia. Combine the two bowls and mix well. Spray a microwave safe ramekin (like Corningware) with non-stick spray. Pour in mixture. Then add the blueberries one at a time, pressing them down into the batter. Put in the microwave on high for 80-90 seconds. Take out using oven mitts and turn over and pop out!