Ingredients:
- For the Fritter Batter
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup granulated sugar
- 1/3 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen
- blueberries (do not thaw if frozen)
- For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease a mini muffin pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the blueberries carefully to avoid breaking them.
- Spoon the batter into the prepared mini muffin pan, filling each cavity about three-quarters full.
- Bake for 12–15 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the fritter bites to cool slightly in the pan.
Glaze
9. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
10. Drizzle the glaze over the warm fritter bites. Let set for a few minutes before serving.
Recipe Details
Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 30 minutes
Servings: About 24 mini fritter bites
Tips and Variations
- Toss blueberries lightly in flour before folding into the batter to prevent sinking.
- Substitute blueberries with diced apples or raspberries for a different flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.