Let cream cheese, butter, and eggs come to room temperature. Spray 6 muffin cups with non stick cooking spray. Preheat oven to 325 degrees.

In a large mixing bowl, whisk together the almond flour, swerve, baking powder, and salt; set aside.

In a small bowl, whisk the cream cheese and butter till smooth. Add eggs, vanilla, and almond extract. Whisk till well incorporated.

Pour the wet ingredients into the almond flour mixture and stir until well combined. Stir in about half of the blueberries.

Divide the batter between the six prepared muffin cups. Press remaining blueberries into the tops of each muffin.

Bake muffins at 325° for about 20-22 minutes, or until edges are lightly browned and middles are set.

Let muffins cool in pan for about 10 minutes, then carefully remove to wire racks to cool completely.