Preheat the oven to 325F and line a muffin pan with 12 silicone or parchment liners.
Combine the yogurt, eggs, vanilla, and salt in a blender and blend until smooth.
Add the almond flour, sweetener, and baking powder, and blend again until smooth. If your batter is very thick, add water 1 tbsp at a time. The batter should be still thick but pourable, like a thick pancake batter.
Stir in the blueberries and divide between the prepared muffin cups and bake 25 to 30 minutes, or until firm to the touch and a tester inserted in the center comes out clean.