1 pkg. Cinnamon Spice Muffin Mix
1/3 cup melted butter
3/4 - 1 cup almond milk (or half milk half water - milk protein makes a better muffin if you are not dairy intolerant).
3 large fresh eggs
2 t vanilla or banana extract
2-3 T extra sweetener of your choice
less than .25 cup frozen or fresh blueberries (just for the top)
Preheat oven to 375. Reduce heat to 350 when you put the muffins in the over. The extra heat will help with the initial rise of the muffin.
Line a 12 count muffin tin with liners.
Pour dry mix into bowl and make a well. Melt butter and gently beat eggs. Pour in melted butter, extract and eggs. Mix until the batter starts to come together. Slowly add liquid until well combined.
Use a large ice cream scoop and drop batter into liners. There will be some extra batter, evenly proportion between servings. You can drop the batter with a large spoon just try to smooth out the tops a little.
Use 3 large blueberries and decorate the tops of the muffins. It is just enough to add a great flavor and not enough to impact carb count!
Bake for 22-24 minutes, until tops are started to brown and toothpick comes out clean.
Let muffins completely cool.
Store in a covered container and refrigerate.