Browned Butter Blueberry Muffins

12 muffins: 7 Tablespoons unsalted butter 1/3 cup half and half or heavy cream 4 large eggs 1 1/2 teaspoon vanilla extract 1/2 cup coconut flour 1/2 cup splenda or powdered stevia blend 1/4 cup xylitol (whirl it in the blender if it's granular) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups fresh or thawed frozen blueberries Preheat oven to 375F Line muffin pan with paper liners(or spray with nonstick cooking spray if you don’t want to use liners). In a small sauce pan heat butter. Keep a very close on eye the butter and cook until you start to see the butter brown. Again keep a close eye on and don’t over heat! Remove from heat when you see it started to get a little brown, and let slightly cool. In small bowl sift together coconut flour, baking powder and salt. Set aside. In a large bowl whisk half and half or cream, eggs, splenda or stevia, xylitol and vanilla. Mix in melted browned butter. Add flour mixture. Lastly fold in blueberries. Divide batter equally between muffin cups. Bake at 375F for 20-25 minutes or until done.