Find blueberry bliss in these Baked Blueberry Fritter Bites! Fresh blueberries baked into bite-sized fritters that are tender on the inside, crisp on the outside and coated in a sweet blueberry glaze.
Fritters for Days!
I love fritters! Fritters are my fave! Seriously, I can’t go to a new donut shop without trying their fritters. If you can’t fry a good fritter, then you can’t call yourself a good donut shop. I couldn’t let this year go by without sharing another fritter bite recipe and blueberry was a no-brainer for the flavor choice. Blueberry fritters are definitely my fave! These little bites of blueberry bliss turned out so so delicious!
Watch Me Make These Blueberry Fritter Bites
Step into the kitchen with me as I bake up a batch of these amazing Baked Blueberry Fritter Bites!
Baked Blueberry Bliss
Moist and tender on the inside with fresh juicy blueberries all throughout while still nice and crisp on the outside (like a good fritter should be!). They’re covered in a sweet blueberry glaze for an even bolder blueberry fritter experience. These little fritter bites are always a crowd favorite when I make them for breakfast or brunch. They’re easy to make, hard to believe they’re baked, and party perfect!
What Do I Need to Make Baked Blueberry Fritter Bites?
(see recipe card for measurements and details)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Egg
- Vanilla extract
- Blueberry greek yogurt
- Blueberries
- Powdered sugar
- Milk
- Blueberry jam or mashed fresh blueberries
Fresh or Frozen Blueberries?
I prefer to bake with fresh blueberries, but frozen berries work well, too! Here are a few tips to baking with frozen blueberries.
Toss frozen blueberries in a bit of flour. The flour helps berries stay suspended in the batter and prevents them from sinking to the bottom of your muffins. It can also help with any excess moisture that may come off frozen blueberries as they thaw while baking. The flour coating will also prevent the batter from turning bluish-purple when you stir the blueberries in.
How to Make Baked Blueberry Fritters
- Preheat oven to 350°F. Lightly grease a 24-cup mini muffin pan with non-stick 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 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.
- 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.
- In a small bowl, whisk together powdered sugar, milk and blueberry jam until smooth.
- 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.
How to Serve and Store Blueberry Fritter Bites
I betcha can’t eat just one! 😉 If you’re a blueberry fritter lover like me, you’ll go crazy over these baked blueberry fritter bites.
For breakfast or brunch, serve baked fritter bites warm or at room temperature. For dessert, serve warm with a scoop of vanilla ice cream. Store any leftovers in an airtight container on the counter for up to three days.
To freeze, allow fritters to cool completely. Then place them in a single layer in a freezer-safe container or in individual freezer-safe baggies. If layering, place parchment between the layers.
To defrost, let them them sit in the refrigerator, uncovered, so they don’t absorb too much of the moisture.
To reheat and crisp again, bake in a 350 degree oven for 5-10 minutes.
Baked Fritter Recipes You’ll Love
A few years ago, I came up with a great recipe for Baked Apple Fritters and last year I created an amazing Baked Pumpkin Fritter Bites recipe. Have you tried either recipe?! If not, you must, you must!
- Baked Pumpkin Fritter Bites: Moist and flavorful pumpkin-packed fritter bites are caramelized in a sweet sugar glaze for an irresistible fall treat!
- Baked Apple Fritter Bites: Chunks of apples nestled in a chewy dough that’s baked to golden brown perfection and coated in a sweet apple cider glaze to make these simply irresistible Baked Apple Fritters!
More Blueberry Recipes
From breakfast to dessert (and even a cocktail or two in between), My Berry Favorite Blueberry Recipes burst with fresh flavor that brightens up any meal. They’re irresistible!
If you make these Baked Blueberry Fritter Bites, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Baked Blueberry Fritter Bites
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 24
- Category: Breakfast
Description
Blueberry bliss in these Baked Blueberry Fritter Bites! Fresh blueberries baked into bite-sized fritters that are tender on the inside, crisp on the outside and coated in a sweet blueberry glaze.
Ingredients
- 1–1/2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla
- 2 (5.3 ounce) containers blueberry greek yogurt
- 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
- Preheat oven to 350°F. Lightly grease a 24-cup mini muffin pan with non-stick 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 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.
- 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.
- In a small bowl, whisk together powdered sugar, milk and blueberry jam until smooth.
- 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.
Notes
Store in the refrigerator. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes.
Really easy and taste great. I used frozen blueberries and let them sit on the counter to thaw. I used the juice in the plate in my icing for extra flavor and purple icing.
Hi Krista! Yum, love that you used the blueberry juice for your icing…that’s brilliant! Thank you for sharing! So happy you enjoyed them!
Really delicious! Didn’t have 2 blueberry yogurts so I used 1 blueberry Greek and 1 coconut Greek yogurt!
Hi, Nessa! Oooh, coconut is such a fun flavor to add! I’m so happy to hear you enjoyed them!
Can’t wait to try these! Did you broil on High or Low?
Thanks!
Hi, Bryn! I broil them on high. But since all broilers are different, you can always adjust the rack. I broil on high, but keep my oven rack at the second from the top. Hope this helps! Enjoy!
what is the differences between these and muffins with a glaze?
Hi Janet! These are broiled with the glaze to get that crisp outside texture that a fried fritter has. I hope this helps. Enjoy!
Your recipes are the BEST!!!! Thank you for sharing!!!! 🌻
Hi, Pamela! Aw, that’s so nice to hear. Thank you!!
These were deLICIOUS! Now that I have none left, I’m wondering if it’s possible to swap the blueberries for another fruit (say, strawberries or raspberries) and the blueberry yogurt for matching yogurt. Do you think it’d work relatively the same or have any tips? Again, 11/10 recipe! One of my new all-time favorites.
Hi, Danni. Ooooh, I haven’t tried it but now I want to! Raspberry fritter bites sound delicious! I think as long as you used fresh raspberries it should be great. Let me know how they turn out!
These were delicious and I even skipped the glaze!! I made these for competition morning and my daughter LOVED them!
I’m so happy to hear and hope you continue to enjoy them again and again! Thanks for sharing!
Delicious
Made these for my grandson and they were so delicious. I will definitely make them again.
Can’t wait to give these a try! I also watched your dad’s video of him making the boards. Going to look again in the morning as I think you have a new customer. Love them. Can you tell me about the little wired tray you show with this recipe? I’d love to get one.
Hi Sue! I hope you enjoy these fritter bites when you give them a try. They are so yummy! The wire tray is either from Williams Sonoma or Crate and Barrel. I hope you find one of our boards that you love and use often. My dad is a true talent and creates the most beautiful boards! Enjoy!
Is there anything I can use instead of yogurt, I don’t like yogurt.
Hi Angelica! You can use sour cream or blended cottage cheese. Both have the best consistency to replace the yogurt with. Enjoy!
Just made these and WOW so delicious! Thank you so much for sharing 😊. Everyone raved about them!
That looks delish
Are these fritters good without the glaze? My kids are weird about sticky stuff haha.
Hi Tammy! They would taste more like muffins if you skip the glaze and broil steps. They’ll still taste great, but won’t have that crisp outside like a fritter should. Enjoy!
Could you use regular yogurt instead of Greek?
Hi Sara! Yes, regular yogurt will work great. Enjoy!
I made these in 8 miniature loaf pans because I only had 16 mini muffin tins. Baked for 22 minutes. Wow they turned out amazing and the blueberry glaze was literally the icing on the cake! I will definitely make these again soon. Thank you for this recipe, I will be sharing your page on Facebook for my friends to try the recipe
These look amazing!!! Do you think these would work if I baked in a donut pan?
Hi Sarah! Yes, I think they would turn out just as great. Enjoy!
do i have to use the greek blueberry yogurt? or its ok i use regular or lite plain yogurt? thanx
Hi Maha! You can use regular or plain greek. The blueberry flavored yogurt just enhances the overall blueberry flavor of the fritters. Enjoy!
OMG!!! Made these for a brunch and they were GONE before the main course even hit the table!! Will need to double the recipe next time!! Incredibly easy to make and go great with a cup of coffee or a glass of cold milk! Would be great for upcoming holiday brunches!!
Made these tonight with the fresh blueberries we picked. Delicious
What do you think about using this batter in waffle iron?
Hi Deb! It’s certainly worth a try. I think the texture of the batter would cook up nicely in a waffle iron, but I’d have to try it to say for sure. Let me know if you give it a try. Fingers crossed!
How long will these last in the fridge? Make ahead and freeze well? Thanks!
Hi Joy! They keep well in the refrigerator for up to 5 days. To freeze them, wrap them individually in plastic wrap and place them in a large freezer safe bag or container for up to 2 months. Hope this helps. Enjoy!
Outstanding! Used a regular 12-muffin pan and added 5 mins to baking time. Moist and dense. 2 cups of yogurt means they’re “healthy” right? so 2 thumbs up! Thanks for the recipe.
Love it, Joanna! So happy you made and enjoyed them! Thanks for sharing! 🙂
Yum
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