01 -
Preheat oven to 350°F. Grease a 24-count mini muffin tin.
02 -
Whisk dry ingredients. Add egg, butter, vanilla, and yogurt. Mix until just combined, then fold in blueberries.
03 -
Fill muffin tin with batter, allowing some to hang over edges. Bake 15 minutes.
04 -
Mix powdered monk fruit, smashed blueberries, vanilla, and enough almond milk for glaze consistency.
05 -
Dip baked fritters in glaze, arrange on parchment-lined sheet.
06 -
Broil 5 minutes, turning halfway, for classic fritter texture. Drizzle with remaining glaze.