Blueberry Fritters
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Sweet and crispy, perfectly glazed, these Blueberry Fritters are so incredibly delicious, you’ll fall in love at first bite! These fritters are for those with a sweet tooth who love donuts and blueberries. They’re quick and easy to make, perfect for a blueberry-filled yummy breakfast, or a sweet treat anytime of the day.
Easy Blueberry Fritters
I’ve been dying to share this recipe for blueberry fritters with you because I’m in love with them! They’re perfectly sweet and crispy, glazed with a super easy icing, bursting with fresh blueberries. These are perfect for when you have a sweet tooth and need that special treat, but I even love to have them for breakfast with my cup of coffee.
Personally, I love any kind of sweet fritters, like my Apple Fritters or Banana Fritters which are one of my favorites. But there’s something so perfect about these blueberry ones. Every time you take a bite you get a burst of flavor from the sweet blueberries which are super good for you. They’re loaded with antioxidants, so there, you could say they’re good for you! A girl can dream!
Why Make These Blueberry Fritters
- No Yeast, No Rising. So no waiting around for your dough to rise, which is what makes these crispy morsels so quick to make! They’re ready in just 30 minutes!
- Incredibly Easy To Make. All you have to do is mix up all the batter ingredients, fry and enjoy!
- Perfect Treat To Share. I mean, if you must, you could share these epic fritters, there are plenty, with your family or friends. Only if you must!
- Blueberries – I recommend fresh blueberries. Frozen blueberries might thaw in the batter making it runnier than it needs to be plus it will also change the color of the batter.
- Flour – Good old all-purpose flour is all you need.
- Milk – Any milk you have. I’ve made these with 2%, 0%, lactose-free, so use what you’ve got in the fridge.
- Sugar – You’ll need plain granulated sugar, but also some icing sugar for the glaze, if you’re making it.
- Corn Syrup – This is needed for the glaze, to keep the sugar from crystallizing. I also find that it gives glazes a shinier, silkier look.
- Eggs – You’ll need 2 large eggs. I use fresh eggs from a local farmer, which is why my batter is a nice shade of yellow. Fresh farmer eggs are always best.
- Baking Powder – This is our leavening agent and it will help our fritters puff up a bit while frying. Make sure you baking powder is fresh.
- Salt – Without salt, your fritters will taste bland, so don’t skip this ingredient.
- Cinnamon – This is optional, but I love a touch of cinnamon flavor in my fritters.
- Vanilla – Like salt, vanilla extract is an important ingredient because it will enhance all other flavors.
- Butter – A bit of unsalted melted butter is all you need.
- Vegetable Oil – We need something neutral in flavor and that can hold up to frying, like canola oil.
Make The Batter
- Heat oil. Heat a large pot of vegetable oil to 375°F. You want to start heating the oil before making the batter because it really only takes minutes to make the batter and you don’t want it sitting around while the oil heats.
- Make the batter. In a large bowl mix all the dry ingredients together; the flour, baking powder, cinnamon and salt. In another small bowl, whisk eggs and the sugar together first, then add in the butter, milk and vanilla extract.
- Combine wet and dry ingredients. Add the wet ingredients to the dry ingredients and stir using a wooden spoon or a spatula. Sprinkle a tablespoon of flour over the blueberries and toss. Fold the blueberries into the batter so that everything is well incorporated.
Frying The Fritters
- Fry the fritters. Take a large cookie scoop or ice cream scoop and very carefully drop balls of batter directly into the hot oil. It’s best to let them drop slowly and as closely to the oil as you can to avoid splashes. Use a chop stick or skewer to flip the fritters once they’ve browned. Keep a close eye on them! Should take 2 to 3 minutes per side. Transfer them to a cooling rack over a baking sheet to cool. Repeat with remaining batter.
- Make the glaze. While the fritters are cooling add all the glaze ingredients to a medium sized bowl and whisk everything together.
- Glaze the fritters. Dip the cooled fritters in the glaze, pour the glaze over the fritters or brush it over them and place them back on the cooling rack, allow the glaze to set.
Expert Tips
- Start heating up your oil before you make the batter. This way there will be no waiting around for the oil to heat.
- Use a candy thermometer to make sure the oil is hot enough, but not too hot. If it’s too hot, the fritters will fry too fast while still raw inside.
- When you glaze the fritters, place the cooling rack over a baking sheet for easy cleanup.
- If you don’t like glaze, simply sprinkle the blueberry fritters with some powdered sugar.
How Do I Get My Fritters Really Crisp?
I like my fritters extra crispy too, so just fry them another minute longer, until they’re a deeper golden brown in color as you see in the pictures.
Can I Use Frozen Blueberries?
I don’t recommend using frozen blueberries. Fresh are best. Frozen blueberries will start to thaw out in the batter making it too runny and it will simply just make the dough a big mess.
Can I Bake Blueberry Fritters?
It’s a bit more difficult when it comes to baking fritters. First of all, you’ll need a firmer batter, so I would add a bit extra flour to the batter. Also, baking them won’t crisp them up as when fried. If you’re looking for a healthier treat, go ahead and make my Blueberry Muffins.
Can I Make These Ahead Of Time?
Fritters are best enjoyed while still warm and are extra crispy. You can store them in an airtight container for a couple days but they will lose their crisp as time passes, which is why they’re best served immediately.
Discover More Delicious Treats
- Banana Fritters
- Apple Fritters
- Beignets
- Paczki (Polish Donuts)
- Glazed Donuts
- Cinnamon Sugar Donut Twists
- Sopapillas
- Blueberry Cobbler
- Rice Krispie Treats
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Blueberry Fritters
Video
Ingredients
Fritters
- 2½-3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ¾ cup whole milk
- 1 teaspoon vanilla extract
- 3 tablespoons butter (unsalted, melted)
- 2 cups fresh blueberries
Glaze
- 2 cups powdered sugar (same as icing sugar or confectioners' sugar)
- 2 teaspoons light corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ⅓ cup water
For Frying
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat oil. Heat a large pot of vegetable oil to 375°F. You want to start heating the oil before making the batter because it really only takes minutes to make the batter and you don't want it sitting around while the oil heats.
- Make the batter. In a large bowl mix all the dry ingredients together; the flour, baking powder, cinnamon and salt. In another small bowl, whisk eggs and the sugar together first, then add in the butter, milk and vanilla extract.
- Combine wet and dry ingredients. Add the wet ingredients to the dry ingredients and stir using a wooden spoon or a spatula. Sprinkle a tablespoon of flour over the blueberries and toss. Fold the blueberries into the batter so that everything is well incorporated.
- Fry the fritters. Take a large cookie scoop or ice cream scoop and very carefully drop balls of batter directly into the hot oil. It’s best to let them drop slowly and as closely to the oil as you can to avoid splashes. Use a chop stick or skewer to flip the fritters once they’ve browned. Keep a close eye on them! Should take 2 to 3 minutes per side. Transfer them to a cooling rack over a baking sheet to cool. Repeat with remaining batter.
- Make the glaze. While the fritters are cooling add all the glaze ingredients to a medium sized bowl and whisk everything together.
- Glaze the fritters. Dip the cooled fritters in the glaze, pour the glaze over the fritters or brush it over them and place them back on the cooling rack, allow the glaze to set.
Notes
- Recipe yields about 24 fritters if using an ice cream scoop.
- Start heating up your oil before you make the batter. This way there will be no waiting around for the oil to heat.
- Use a candy thermometer to make sure the oil is hot enough, but not too hot. If it’s too hot, the fritters will fry too fast while still raw inside.
- When you glaze the fritters, place the cooling rack over a baking sheet for easy cleanup.
- If you don’t like glaze, simply sprinkle the blueberry fritters with some powdered sugar.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I have used your recipes in the past and they never fail… which is why I’m excited about this one. On question though: can I use frozen blueberries?
It’s all explained in the post, my dear, under “Can I Use Frozen Blueberries” section. I don’t recommend it in these fritters. 🙂
Fantastic recipe! I highly recommend some lemon zest in the icing!!! Super delish!!!
So glad you liked it, Jade. Yes! Some lemon zest in the icing, great idea!