Ingredients
Scale
- 1 & 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 4 tbsp unsalted butter
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup blueberry Greek yogurt
- 1 cup fresh or frozen blueberries
- 2 cups powdered sugar (for glaze)
- 1/4 cup milk (for glaze)
- 1/2 tsp blueberry jam or mashed blueberries (for glaze)
Instructions
- Preheat the oven to 350°F and grease a 24-cup mini muffin pan.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, salt, and sugar.
- In another bowl, combine the wet ingredients: melted butter, eggs, and milk.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Carefully fold in the blueberries.
- Spoon the batter into the muffin cups, filling each about three-quarters full.
- Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
- For a crispy top, broil the fritters for 3-4 minutes after glazing.
- To make the glaze, mix powdered sugar, milk, and blueberry jam or mashed blueberries until smooth. Brush the fritters with the glaze.
Notes
- Fresh or frozen blueberries can be used. If using frozen, toss them in flour before adding them to the batter to prevent sinking.
- You can swap oat flour for all-purpose flour for a healthier version.
- For a richer glaze, adjust the blueberry jam or fresh blueberries ratio to your taste.
- Store leftovers in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.
- For freezing, allow the fritters to cool completely before storing them in a freezer-safe container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: per serving, 1 fritter bite
- Calories: 39
- Sugar: 5.6g
- Sodium: 35mg
- Fat: 1.3g
- Saturated Fat: 0.8g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 5.4g
- Fiber: 0.4g
- Protein: 1.4g
- Cholesterol: 10mg