Preheat your oven to 375°F. Line your muffin tin with muffin liners, and then spray with non-stick spray.
Take the majority of the blueberries and combine with the coconut flour. Set aside. This will prevent them from sinking to the bottom of the muffin. Set some blueberries aside to top your muffins.
Sift all of your dry ingredients (almond flour, baking powder, salt, cinnamon and beef gelatin) and then whisk together well.
In a separate bowl, add your softened butter along with your granular sweeteners. Cream together with a hand mixer. Next, add your vanilla, maple extract, sour cream and lemon juice. Add your eggs to the batter one at a time.
Carefully combine the wet and dry ingredients, then fold in the blueberries. Spoon batter into your greased muffin liners, fill 2/3 of the way full. Top them with remaining blueberries.
Put in the oven and bake for 17-22 minutes, until golden brown on top.
Serve these low carb blueberry muffins and enjoy!