Preheat oven to 350F degrees. Place cupcake papers in 6 muffin holes. Mix almond flour and cream. Add the egg and stir until mixed. Add melted butter, sweetener, baking soda, lemon juice and zest. Add blueberries and stir until evenly distributed.
Spoon mixture into pan, filling each cupcake paper about half full.
Bake for about 20 minutes or until golden. Let cool, and serve with butter