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Preheat your oven to 350°F. Grease a mini 24 count muffin tin.
Whisk together the flour, monk fruit, baking powder, and salt in a large mixing bowl. Add in the egg, butter, vanilla, and Greek yogurt. Mix until just combined.
Fold in the blueberries. Scoop the batter evenly among your mini muffin tin. Bake for 15 minutes.
In the meantime, make the glaze by mixing together the powdered monk fruit, smashed blueberries, vanilla, and almond milk in a small mixing bowl.
Remove fritters from oven. Dip each one in the glaze and then line them up along on a medium parchment lined baking sheet.
Set the oven to broil. Broil the fritters for 5 minutes, turning half way through.
Remove from oven and drizzle any remaining glaze you have on top of the fritters.
Store your leftovers covered in an air tight container at room temperature on the counter for up to 4 days or in the fridge for up to a week.