Preheat oven to 350°F. Line a muffin pan with 9 or 10 parchment paper liners.
You MUST sift the blanched, superfine almond flour. If you just scoop it from the bag, the almond flour will be packed and the muffins will be dry and heavy. Sift, then use a spoon to overfill a measuring cup, then level the top with a knife.
In a large bowl, combine the sifted superfine almond flour, erythritol, baking powder and salt. Add the lemon zest and cranberries and gently stir to coat. This prevents them from sinking to the bottom of the muffins when baking.
In a smaller bowl, whisk the melted coconut oil or butter, almond milk, eggs and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir to combine.
Spoon the batter into muffin cups. Bake for 24 - 26 minutes or until a toothpick inserted comes out clean. Let cool in pan for 5 minutes, remove and carefully peel off paper liners, and allow to cool completely on a wire rack.
When cool, top with Cream Cheese glaze, if desired.
To make optional Cream Cheese glaze or drizzle, combine equal parts of cream cheese and ricotta cheese with vanilla extract and sweetener. Pipe or spread a thin layer on top of muffins when cool.