Prep the pan and oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well. Liners make removal easier with almond flour batters.

Whisk dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, salt, and 1/2 cup sweetener. Break up any lumps so the batter stays smooth.

Mix wet ingredients: In another bowl, whisk eggs, almond milk, melted butter, and vanilla until fully combined.

Combine batter: Pour the wet mixture into the dry and stir until just combined. The batter should be thick but scoopable. If it looks dry, add 1–2 tablespoons more almond milk.

Prepare cream cheese filling: In a small bowl, beat cream cheese with 2 tablespoons sweetener and lemon zest until smooth and spreadable. Set aside.

Fold in blueberries: If using fresh blueberries, pat them dry. If using frozen, do not thaw. Toss berries with 1 tablespoon coconut flour if you want to minimize sinking, then gently fold into the batter.

Fill the muffin cups: Spoon about 1 heaping tablespoon of batter into each liner, then add a teaspoon-sized dollop of cream cheese filling. Top with more batter to cover, filling each cup to about 3/4 full. If you have extra cream cheese, dot small swirls on top.

Bake: Bake for 18–22 minutes, until the tops are golden and a toothpick inserted near the edge comes out clean (avoid the cream cheese center when testing). The centers will feel slightly soft from the filling.

Cool: Let muffins cool in the pan for 10 minutes, then transfer to a rack. Cooling helps them set and improves texture.

Serve: Enjoy warm or at room temperature. For a bakery finish, dust with a little powdered erythritol after cooling.