Preheat oven to 350 degrees.
Melt butter.
Beat eggs, swerve, sour cream, heavy whipping cream, vanilla, salt, baking powder, and cinnamon until combined.
Add the melted butter to the mixture and beat again until combined.
Add coconut flour and stir until thoroughly combined.
Add the fresh strawberries and blueberries to the batter and mix on medium speed until thoroughly combined.
Pour batter into lined muffin pans.
Bakes for 25-30 minutes or until tops are browned and a toothpick inserted in the center comes out clean.