Preheat the oven to 350°F and line a cupcake pan with 12 paper liners.
In a medium bowl, whisk together the almond flour, Monk Fruit sweetener, baking soda, cream of tarter and salt.
In a large bowl, whisk together the eggs, pure vanilla, almond milk, and melted ghee.
Use a rubber spatula to fold the dry ingredients into the wet ingredients in ¼-cup increments.
Fold in the blueberries.
Spoon the batter evenly into the paper liners.
Bake until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes.
Remove the muffins from the oven and transfer to a rack and allow to cool in the pan for 5 to 10 minutes.
Meanwhile, make the glaze by adding all the ingredients to a sauce pan. Bring to a boil then lower heat and allow to simmer for 5 minutes. Make sure to stir as the mixture heats.
Transfer the glaze to a small bowl and place in the fridge for 5-10 minutes and allow to cool. As the glaze cools, it will begin to thicken.
Drizzle each muffin with the glaze and lemon zest before serving.
If leftovers, store in an airtight container. Will last up to 1 week.