Preheat the oven to 375°F. Spray a 12-cup muffin tin with coconut or olive-oil cooking spray. Alternatively, place 12 muffin liners in each cup. Do not spray.

In a large bowl, combine the sweetener and butter until fluffy. In a separate bowl, beat the egg, then add it to the butter mixture. Mix until combined.

In a separate bowl, whisk the flour, baking soda, baking powder, and sea salt.

Add the dry ingredients to the wet mixture, alternating with the almond milk. Add the lemon essential oil and mix until barely combined. Do not overmix.

Gently fold in the blueberries. I do this by hand so I don’t overmix.

Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean.