Preheat the oven to 375°F. Line a standard 12 cup muffin pan with paper baking cups.

In a large mixing bowl, whisk the eggs until slightly frothy.

Add the Greek yogurt, vanilla bean paste, and Swerve sweetener to the eggs and whisk until smooth and fully combined.

Add the almond flour and baking powder to the bowl. Switch to a spatula and mix until a thick, smooth batter forms with no dry pockets.

Gently fold about 1 cup of the fresh blueberries into the batter, taking care not to crush the berries.

Divide the batter evenly among the 12 muffin cups, filling each nearly to the top.

Top each muffin with a few of the remaining blueberries, pressing them lightly into the surface.

Place the pan on a lower oven rack and bake for 20 to 25 minutes, until the muffins are golden brown, feel firm to the touch, and a toothpick inserted in the center comes out with just a few moist crumbs.

Remove the pan from the oven and let the muffins cool in the pan for at least 10 minutes.

Carefully transfer the muffins to a wire rack to cool completely, or serve warm. Store leftovers in an airtight container at room temperature for up to 3 days.