Description
These Baked Blueberry Fritter Bites are delightful mini treats perfect for breakfast or a snack. Bursting with fresh blueberries and a hint of cinnamon, they are baked to golden perfection and offer a tender, moist texture. Quick and easy to make, these bites satisfy your sweet tooth without the mess of frying.
Ingredients
Scale
Fritter Bites Ingredients
- 1 cup blueberries
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/2 cup milk
- 1 egg
- 1/4 cup butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners to prepare for baking.
- Prepare Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, salt, and optional cinnamon, mixing thoroughly to distribute evenly.
- Combine Wet Ingredients: In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until the mixture is smooth and fully combined.
- Mix Together: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to prevent dense fritters.
- Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to crush them, to evenly distribute throughout the batter.
- Spoon into Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the fritter bites are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from the oven and allow the bites to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Use fresh or frozen blueberries depending on availability; if using frozen, do not thaw to avoid discoloring the batter.
- You can omit cinnamon for a simpler flavor or add a pinch of nutmeg for extra warmth.
- To make them dairy-free, substitute milk with almond milk and butter with a plant-based alternative.
- For a sweeter finish, dust with powdered sugar after baking.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
