The first time I pulled a tray of these Baked Blueberry Fritter Bites from my oven, my entire kitchen was instantly wrapped in the warm, sweet scent of summer and cinnamon. I’d been craving the doughy, fruit-filled joy of a classic fritter but wanted something a little less fussy and a little more snackable. What emerged were these golden, puffed little clouds bursting with juicy blueberries. They are, without a doubt, my new favorite treat to make for a cozy weekend morning or a last-minute sweet offering for friends. Trust me, once you make them, you’ll understand why the smell alone is worth the effort.
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¾ cup buttermilk
- 1 large egg
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries (or frozen, do not thaw)
- For the Glaze: 1 cup powdered sugar, 2-3 tablespoons milk, and ½ teaspoon vanilla extract
Now, let’s talk ingredients. I’ve found that using fresh, plump blueberries when they’re in season is divine, but frozen berries work beautifully in a pinch—just don’t thaw them, or they’ll bleed too much into the batter. The buttermilk is non-negotiable for me; it creates an incredible tenderness you just can’t get with regular milk. If you’re in a bind, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to just under a cup of milk and letting it sit for 5 minutes. And please, for the best flavor, use real vanilla extract. I’ve tried it with imitation, and trust me, it makes a huge difference in that final, fragrant bite.
Equipment Needed
- Mixing bowls (one large, one medium)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Mini muffin pan (or regular muffin pan)
- Cooling rack
- Small bowl or measuring cup for glaze
You don’t need any fancy gadgets for this recipe, which is part of why I love it so much. A good mini muffin pan is my secret weapon here—it gives you that perfect two-bite size with lots of delicious edges. If you only have a standard muffin pan, that’s perfectly fine; just adjust the baking time up by a few minutes. I also swear by my rubber spatula for gently folding in the blueberries without crushing them. And don’t skip the cooling rack! Letting the fritter bites cool there, instead of steaming in the pan, ensures the bottoms stay perfectly crisp.
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