Steps

• Procedure:
  Preparing the ingredients:
  Preheat the oven to 356°F and line a muffin tin with paper liners or lightly grease it with butter or coconut oil.

  Alternatively, form balls and cook in the air fryer.
  

  Mix the wet ingredients:
  In a large bowl, place the Greek yogurt until you have a smooth mixture. Add the vanilla extract, erythritol (if desired), and lemon zest, mixing well.
  

  Combine the dry ingredients:
  Gradually incorporate the almond flour into the wet mixture, stirring with a spatula or wooden spoon until you have a smooth, compact dough.
  

  Add the blueberries:
  Gently fold in the blueberries, trying to distribute them evenly without crushing them too much, to prevent them from releasing too much juice during cooking.
  

  Pour into the molds:
  Divide the batter into the liners, filling them about 3/4 full. If desired, you can decorate the top with a few more blueberries.

  Alternatively, create small balls with your hands, place them on parchment paper, and cook in the air fryer for about 25 minutes.
  Cooking:
  Bake at 356°F for about 20-25 minutes, or until the treats are golden and a toothpick inserted in the center comes out clean.
  

  Cooling and serving:
  Let the treats cool in the mold for a few minutes, then transfer them to a wire rack and let them cool completely. They are excellent both warm and at room temperature.