Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 2 containers (5.3 ounces each) of blueberry Greek yogurt
- 1 cup fresh or frozen blueberries
- Note: If using frozen blueberries, toss them in a tablespoon of flour to prevent sinking.
For the Blueberry Glaze
- 2 cups powdered sugar
- ⅓ cup milk
- 2 tablespoons blueberry preserves or jam (for natural flavor and color)
Instructions
Step 1: Preheat the Oven
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Begin by preheating your oven to 350°F (175°C).
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Prepare a mini muffin tray by greasing it lightly with butter or non-stick spray. If you’re using a silicone pan, you can skip greasing.
Step 2: Mix the Dry Ingredients
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In a medium-sized mixing bowl, combine:
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1 ½ cups all-purpose flour
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½ cup granulated sugar
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2 teaspoons baking powder
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½ teaspoon salt
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Whisk until evenly mixed. Set aside.
Step 3: Combine the Wet Ingredients
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In a separate large bowl, whisk together:
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6 tablespoons melted butter
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1 large egg
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1 teaspoon vanilla extract
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2 containers of blueberry Greek yogurt
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Stir until smooth and creamy. The yogurt provides tang, moisture, and body to the fritters.
Step 4: Incorporate Dry Into Wet
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Gradually add the dry ingredients into the wet mixture.
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Mix gently until fully incorporated. Do not overmix—this will keep the fritters tender.
Step 5: Fold in the Blueberries
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Gently fold in the fresh or floured frozen blueberries with a spatula.
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Mix just enough to distribute the berries evenly.
Step 6: Fill the Muffin Tray
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Spoon the batter into each muffin cavity, filling about three-quarters full.
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A piping bag or cookie scoop can make this cleaner and faster.
Step 7: Bake
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Place the tray in the preheated oven.
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Bake for 13 to 16 minutes, or until a toothpick inserted in the center of a fritter comes out clean.
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They should appear lightly golden around the edges.
Step 8: Cool
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Allow the fritter bites to cool in the tray for about 5 minutes.
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Then transfer them to a wire cooling rack to cool completely before glazing.
Step 9: Prepare the Glaze
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In a small bowl, whisk together:
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2 cups powdered sugar
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⅓ cup milk
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2 tablespoons blueberry preserves
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Stir until smooth. Add more milk for a thinner glaze or more sugar for a thicker one.
Step 10: Glaze the Fritters
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Once the fritters are fully cooled, dip the tops into the glaze or drizzle it over them.
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Let them sit on the rack for a few minutes to allow the glaze to set.
Notes
- Don’t overmix the batter. Stir only until the ingredients are combined to avoid dense fritters.
- Use room temperature ingredients where possible. This helps them blend more easily and results in even baking.
- Toss frozen berries in flour to prevent them from bleeding too much into the batter and sinking to the bottom.
- Mini muffin pans work best, but if you only have a standard muffin tin, increase the baking time by 3–5 minutes and watch closely.
- Glaze while cool. Glazing warm fritters will cause the icing to melt off.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. Warm slightly before serving if refrigerated.
- Freeze unglazed fritters for up to one month. Defrost and glaze when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes