Measure out and prepare all of the ingredients. Preheat oven to 350F and line a muffin pan with liners.

Put almond flour, erythritol, baking powder, lemon zest, and sea salt in a bowl.

Stir until combined well with a whisk.

Add in the melted butter, heavy cream, eggs, and vanilla extract. Whisk it together until combined well.

Stir the blueberries into the mixture.

Pour the batter into the muffin pan evenly. Top with extra blueberries. Bake in the oven for 20 minutes or until a toothpick inserted comes out clean.

Make the icing by combining the powdered erythritol, heavy whipping cream, and lemon juice together in a bowl.

Stir the icing until combined well.

Using a spoon, drizzle the icing over the top of the blueberries once they cool slightly.

Serve and enjoy!