Name: Baked Blueberry Fritter Bites
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon (optional); 1/3 cup granulated sugar; 2 large eggs, at room temperature; 3/4 cup whole milk (or buttermilk); 2 tablespoons unsalted butter, melted; 1 teaspoon pure vanilla extract; 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen); 1 cup powdered sugar; 1–2 tablespoons milk or heavy cream; 1/2 teaspoon pure vanilla extract; A pinch of lemon zest (optional)

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These baked blueberry fritter bites are golden on the outside, soft and tender on the inside, and bursting with juicy blueberries in every bite. A vanilla-lemon glaze drizzled over the top adds just the right amount of sweetness and brightness. Whether I’m serving them for breakfast, packing them for a snack, or offering them as a casual dessert, they never disappoint.

Baked Blueberry Fritter Bites

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Fritter Batter:

1 ½ cups all‑purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon (optional)

⅓ cup granulated sugar

2 large eggs, at room temperature

¾ cup whole milk (or buttermilk)

2 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

1 ½ cups fresh or frozen blueberries (do not thaw if frozen)

Vanilla Cream Glaze:

1 cup powdered sugar

1–2 tablespoons milk or heavy cream

½ teaspoon pure vanilla extract

A pinch of lemon zest (optional)

Directions

I start by preheating the oven to 375°F and lightly greasing a mini muffin tin or lining it with paper cups. In a large bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.

In another bowl, I whisk the eggs, milk, melted butter, and vanilla extract until smooth. I pour the wet ingredients into the dry mixture and stir gently with a spatula until just combined — the batter stays slightly lumpy, which helps keep the texture light.

Next, I fold in the blueberries. When I use frozen ones, I toss them in a little flour first so they stay evenly distributed and don’t bleed too much into the batter.

I spoon the batter into the prepared muffin tin, filling each about three-quarters full. For a nice look, I add a few extra blueberries on top of each.

I bake the fritter bites for 15 to 18 minutes, until the tops are golden and a toothpick comes out clean. After letting them cool in the pan for 5 minutes, I move them to a wire rack to finish cooling.

For the glaze, I whisk together powdered sugar, vanilla, and a bit of milk or cream until smooth and pourable. I stir in lemon zest for brightness. Then, I dip each fritter or drizzle the glaze over them and let it set for about 10 minutes before serving.

Servings and timing

This recipe makes about 24 mini fritter bites.

Prep time: 20 minutes

Cook time: 18 minutes

Total time: 38 minutes

Calories: approximately 90 kcal per bite

Variations

Cinnamon sugar topping: Instead of glazing, I sometimes roll the warm fritter bites in cinnamon sugar for a crunchy coating.

Add-ins: A handful of chopped nuts like pecans or walnuts can add a bit of texture.

Citrus twist: I swap the vanilla in the glaze for lemon or orange extract for a more pronounced citrus flavor.

Gluten-free: A 1:1 gluten-free baking flour works well here if I want a gluten-free version.

Mixed berries: Raspberries or chopped strawberries can be used in place of or along with the blueberries.

Storage/reheating

I store leftover fritter bites in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If I want to enjoy them warm, I reheat them in the microwave for about 10–15 seconds or pop them into a 300°F oven for a few minutes until just warmed through.

For longer storage, I freeze them (without glaze) in a single layer until solid, then transfer them to a freezer-safe bag or container. When I’m ready to eat them, I thaw and reheat, then glaze right before serving.

FAQs

How do I prevent the blueberries from sinking to the bottom?

I like to toss the blueberries in a little bit of flour before folding them into the batter — this helps keep them suspended evenly throughout the bites.

Can I use buttermilk instead of regular milk?

Yes, I often swap in buttermilk for a richer flavor and a bit of tang. It also helps keep the fritters extra moist.

Can I make these in a regular muffin tin?

I can, but they’ll be larger and may need a few extra minutes of baking time — usually around 22–25 minutes. I just keep an eye on the tops and use the toothpick test.

What’s the best way to glaze them without making a mess?

I either dip the tops of each fritter into the glaze and let the excess drip off or spoon the glaze over them while they sit on a wire rack with parchment underneath for easy cleanup.

Can I make the batter ahead of time?

I don’t recommend letting the batter sit too long, as the leavening agents (baking powder and soda) start working right away. However, I sometimes prep the dry and wet ingredients separately and mix them together right before baking.

Conclusion

These Baked Blueberry Fritter Bites are one of my go-to recipes when I want something easy, sweet, and crowd-pleasing. They’re packed with berry flavor, easy to make in batches, and endlessly customizable. Whether I’m making them for weekend brunch or grabbing one with my morning coffee, they’re always a hit.

📖 Recipe:

Baked Blueberry Fritter Bites

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Author: Cheryl
Total Time: 38 minutes
Yield: 24 mini fritter bites
Diet: Vegetarian

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Description

These baked blueberry fritter bites are golden on the outside, soft and tender on the inside, and bursting with juicy blueberries. Topped with a vanilla-lemon glaze, they're perfect for breakfast, snack, or dessert.

Instructions

Preheat oven to 375°F and lightly grease a mini muffin tin or line with paper cups.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
In another bowl, whisk eggs, milk, melted butter, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and stir gently until just combined; batter should be slightly lumpy.
Fold in blueberries. If using frozen, toss in a little flour before adding to prevent bleeding.
Spoon batter into muffin tin, filling each cup about ¾ full. Add extra blueberries on top if desired.
Bake for 15–18 minutes until golden and a toothpick inserted comes out clean.
Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
For the glaze, whisk powdered sugar, milk or cream, vanilla, and lemon zest until smooth and pourable.
Drizzle glaze over fritter bites or dip tops into glaze and let set for 10 minutes before serving.