Baked Blueberry Fritter Bites

Creamy on the inside, juicy on the outside, and bursting with sweet-tart blueberries, these Baked Blueberry Fritter Bites are perfect for breakfast or a snack.

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Course: Breakfast, Snack

Cuisine: American

Keyword: Easy, Quick

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 150kcal

Equipment

Mini Muffin Tin
Mixing Bowl

Ingredients

Dry Ingredients

1.5 cups All-purpose flour
2 teaspoons Baking powder
0.25 teaspoon Baking soda
0.5 teaspoon Salt

Wet Ingredients

0.5 cups Sugar
0.5 cups Milk
2 large Eggs
1 teaspoon Vanilla extract

Fruits and Fats

1 cup Blueberries Fresh or frozen, do not thaw if frozen.
0.25 cups Melted butter Coole slightly before adding.

Instructions

Preheat the oven to 375°F (190°C). Grease a mini muffin tin well with butter or nonstick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
In a separate large bowl, whisk the sugar, milk, eggs, and vanilla extract until smooth and slightly frothy.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are fine.
Fold in the blueberries and melted butter until evenly distributed.
Spoon the batter into the greased mini muffin tins, filling each cup about three-quarters full.
Bake for 12 to 15 minutes, or until the tops are golden and a toothpick inserted comes out clean.
Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cooled fritter bites in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months.

Nutrition