These Baked Blueberry Fritter Bites take everything I love about a blueberry fritter and bake it right into a mini muffin pan. Fresh blueberries in every bite, a tender middle, a crisp little top, and a sweet blueberry glaze that drizzles down the sides.
Here is a confession. I cannot walk past a donut shop without ordering a fritter. It is my little test, my measure of whether a shop really knows what it is doing. If the fritter is good, everything else on the menu usually is too.
So when I started baking fritters at home, blueberry was the first flavor I reached for, and it is still my fave. Blueberry fritters have that jammy, sweet center that plays so well against a crisp, caramelized edge. Once I landed on this baked version, I made it three weekends in a row, and I have not stopped since.
Betcha you will be the same way. Grab a mini muffin pan, and let’s get baking.
Baked Blueberry Bliss
These little bites are moist and tender inside, with fresh blueberries running through every single one. The outside stays crisp, which is exactly what a good fritter should do. Then the glaze comes in, a sweet blueberry glaze that pushes the berry flavor even bolder.
The blueberry Greek yogurt in the batter is quietly doing some heavy lifting. It keeps the crumb moist and adds another layer of berry flavor without weighing the batter down. That is part of why these taste like a bakery treat instead of a lightened up version of one.
I bring a tray of these to brunch and they vanish before the coffee is poured. They are easy to make, and honestly hard to believe they came out of the oven instead of a fryer. Party perfect, breakfast ready, and completely irresistible. If you love blueberry anything, this is your recipe.
What Do I Need to Make Baked Blueberry Fritter Bites?
The shopping list is short, and everything is easy to find. Here is what goes into the batter and the glaze.
1 1/2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted and slightly cooled
2 teaspoons blueberry jam or mashed fresh blueberries
You will also want a 24 cup mini muffin pan, a baking sheet, parchment paper, and nonstick cooking spray. Prep takes about 20 minutes, baking and broiling take about 25 minutes, and the whole batch is ready in about 45 minutes.
Fresh or Frozen Blueberries?
Fresh blueberries are my first choice here. They hold their shape, they taste bright, and they give the fritters that juicy little pop when you bite in. That said, frozen blueberries work beautifully too, and I keep a bag in the freezer for the days when the fresh ones at the store look sad.
There is one trick that makes all the difference with frozen berries. Toss them in a small amount of flour before you add them to the batter. That light coating does three helpful things.
It helps the berries stay suspended in the batter instead of sinking to the bottom.
It absorbs some of the extra moisture the berries release as they thaw during baking.
It keeps the batter from turning bluish purple when you stir them in.
Do not thaw the frozen berries first. Fold them in still frozen, scoop, and bake. The flour coating plus a quick hand keeps everything tidy.
Either way, you end up with a juicy, blueberry forward bite. That flour trick is the difference between berries that stay put and berries that sink into a purple puddle at the bottom of the cup.
How to Make Baked Blueberry Fritters
This recipe moves fast once the oven is on, so I like to line everything up first. The mini muffin pan, the bowls, the whisk, and the blueberries all come out before I start. Here is the whole process, step by step.
Preheat the oven to 350 degrees F. Lightly grease a 24 cup mini muffin pan with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, whisk together the melted butter, egg, vanilla and yogurt. Add the yogurt mixture to the flour mixture and stir until well combined. Fold in the blueberries.
Scoop the batter evenly into the prepared muffin cups, filling each one almost full. Bake for 15 minutes or until they just start to turn light brown on top.
Remove the fritters from the oven and turn the oven broiler on high. Line a baking sheet with parchment paper and transfer the fritters to the baking sheet.
In a small bowl, whisk together the powdered sugar, milk and blueberry jam until smooth.
One fritter at a time, dip the top into the glaze and set it upright back on the baking sheet so the glaze drizzles down the sides. Broil until they start to crisp and caramelize on top, about 3 to 4 minutes, rotating the baking sheets every minute for even caramelization. Watch them carefully so they do not blacken and burn. Once the fritters start to turn brown in spots, remove them from the oven. Brush the remaining glaze over the tops and let the glaze set for about 15 minutes before enjoying them.
Stay near the oven during the broil. Those last few minutes are what give the fritters their crisp, caramelized finish, and they can go from perfect to burnt faster than you would expect.
Let the melted butter cool slightly before it meets the egg. If it is still hot, you risk cooking the egg instead of whisking it into a smooth mixture. Slightly cooled is exactly right.
A few more things I have learned along the way. Fill the cups almost full so the fritters get a nice domed top. Use a small cookie scoop for even portions and less mess.
And when you dip the fritters in the glaze, work one at a time so the glaze has a chance to run down the sides instead of pooling on the tray.
If the glaze thickens while it sits, whisk in a few drops of milk to loosen it back up. If it is too thin, add a spoonful more powdered sugar. You want it pourable but still thick enough to cling to the tops.
How to Serve and Store Blueberry Fritter Bites
For breakfast or brunch, serve these warm or at room temperature. For dessert, serve them warm with a scoop of vanilla ice cream, and let the glaze melt into the ice cream a little. That combination is ridiculous in the best way.
Leftovers keep beautifully. Here is how I handle them.
Situation
What to do
Counter storage
Keep leftovers in an airtight container at room temperature for up to three days.
Freezing
Let the fritters cool completely, then place them in a single layer in a freezer safe container or in individual freezer safe baggies. If you stack them, put parchment between the layers.
Defrosting
Let them sit in the refrigerator, uncovered, so they do not absorb too much moisture.
Reheating
Bake in a 350 degree oven for 5 to 10 minutes to warm them and bring back the crisp edge.
A quick note on reheating. The oven is what brings the outside back to life. Skip it and you still get a good fritter, but you lose that crisp little shell that makes these so good in the first place.
These are also a lovely addition to a brunch table, a holiday breakfast, or a lazy Sunday morning with a big mug of coffee. Set them out on a plate and let people grab as they please. They look impressive enough for company and easy enough for a random Tuesday.
Baked Fritter Recipes You’ll Love
Once you fall for baked fritters, you start thinking about all the flavors you could try next. I went through the same thing. I first developed a recipe for Baked Apple Fritters, and the following year I came back with Baked Pumpkin Fritter Bites.
The pumpkin version is pumpkin packed and caramelized in a sweet sugar glaze, and it is one of my favorite fall treats.
The apple version is full of apple chunks in a chewy dough, baked until golden brown and finished with a sweet apple cider glaze. Both of them have that same crisp outside and tender middle that makes these blueberry bites so hard to share.
Baked fritters are one of those things that make a whole house smell like a weekend. If you have never made one before, start with this blueberry batch. It is the most forgiving of the three and the one I make most often.
Make the blueberry batch first, then work your way through the others. And if you bake these, tell me how they turned out. I love hearing which flavor wins at your table.
FAQs
What are baked blueberry fritter bites?
Baked blueberry fritter bites are a baked alternative to classic deep-fried fritters. They are made with a batter of flour, sugar, blueberries, and blueberry Greek yogurt, then baked in a mini muffin pan. After baking, they are dipped in a blueberry glaze and briefly broiled to create a caramelized, slightly crisp top.
How do you make baked blueberry fritter bites?
Start by preheating the oven to 350°F and greasing a 24-cup mini muffin pan. Whisk together the dry ingredients in one bowl and the wet ingredients in another, then combine them and fold in the blueberries. Fill the muffin cups almost full and bake for 15 minutes. Dip the baked fritters in glaze, then broil for 3 to 4 minutes, rotating the pan every minute, until they caramelize. Brush the remaining glaze on top and let it set for 15 minutes.
Can you use frozen blueberries in baked fritter bites?
Yes, frozen blueberries can be used instead of fresh. Before folding them into the batter, toss the frozen blueberries with a little flour. This helps the berries stay suspended in the batter and prevents the batter from turning a purplish color. This is a standard baking technique for all blueberry baked goods.
How do you store and reheat baked blueberry fritter bites?
Store leftover fritters in an airtight container at room temperature for up to three days. For longer storage, cool them completely and freeze in a single layer in a freezer-safe container. To reheat and restore crispness, place them in a 350°F oven for 5 to 10 minutes. You can also reheat them in the microwave for 15 to 20 seconds.
Baked Blueberry Fritter Bites These Baked Blueberry Fritter Bites take everything I love about a blueberry fritter and bake it right into a mini muffin pan. Fresh blueberries in every bite, a tender middle, a crisp little top, and a sweet blueberry glaze that drizzles down the sides.
Total Time:45 min
Yield:24 1x
Ingredients
Scale
Fritter Batter 1–1/2 cups all-purpose flour 1/2 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, melted and slightly cooled 1 large egg 1 teaspoon vanilla 2 containers blueberry greek yogurt, (5.3 ounce) 1 cup fresh (or frozen) blueberries
Blueberry Glaze 2 cups powdered sugar 1/3 cup milk 2 teaspoons blueberry jam or mashed fresh blueberries
Instructions
1-Preheat oven to 350°F: Preheat oven to 350°F. Lightly grease a 24-cup mini muffin pan with non-stick cooking spray. 2-In a large bowl, whisk together the: In a large bowl, whisk together the flour, sugar, baking powder and salt. 3-In a small bowl, whisk together the: In a small bowl, whisk together the melted butter, egg, vanilla and yogurt. Add the yogurt mixture to the flour mixture and stir until well combined. Fold in the blueberries. 4-Scoop batter evenly into prepared muffin cups,: Scoop batter evenly into prepared muffin cups, filling each one almost full. Bake for 15 minutes or until they just start to turn light brown on top. 5-Remove the fritters from the oven and: Remove the fritters from the oven and turn the oven broiler on high. Line a baking sheet with parchment paper. Transfer the fritters to the baking sheet. 6-In a small bowl, whisk together powdered: In a small bowl, whisk together powdered sugar, milk and blueberry jam until smooth. 7-One fritter at a time, dip the: One fritter at a time, dip the top into the glaze and set upright back on the baking sheet for the glaze to drizzle down the sides of the fritter. Place fritters in the oven and let broil until they start to crisp and caramelize on top, about 3-4 minutes. Rotate the baking sheets every minute to insure even caramelization. Be sure to watch the fritters carefully so they don’t blacken and burn. Once fritters start to turn brown in spots, remove from oven. Brush remaining glaze over the tops of the fritters. Let glaze set for about 15 minutes before enjoying them.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
