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Got this recipe going when my sister dumped three baskets of blueberries on my counter said they'd go bad if I didn't use them. Kids were driving me nuts that day so I told em to help or no treats. Ended up with flour everywhere but man these little bites were worth the mess. Now my youngest asks for her special blue muffins every weekend. Funny how kitchen disasters turn into family traditions right?
Why My Family Goes Crazy For These
No dealing with hot oil or fancy baker stuff here. Just dump everything in bowls stick em in the oven and boom done. My neighbor popped over while they were baking stole two before they even cooled said they reminded her of the bakery down by her moms house that closed years ago. Best part? Your house smells so good the kids actually come downstairs without yelling at them.
Grab These Goodies
- For The Batter:
- 1 1/4 cups regular flour nothing fancy here
- 1/3 cup sugar just the plain white kind
- 1 1/2 teaspoons baking powder check if its still good
- Pinch of salt whatever's in your shaker
- 3 tablespoons butter melted cause who remembers to soften it
- 1 egg from the fridge is fine
- Splash of vanilla the real kind makes em taste better
- 1/2 cup blueberry yogurt store brand works great
- Cup of berries fresh or frozen both work fine
- For The Top:
- Cup of powdered sugar sift it if youre feeling fancy
- 2 spoons milk whole milk makes it richer
- 2 spoons blueberry jam seedless if you can find it
Lets Get Baking
- Fire Up The Oven
- Get it hot at 350 grab your mini muffin pan spray it good or youll regret it later trust me.
- Mix Your Stuff
- Dump dry things in one bowl wet in another. Mix em together just till you dont see flour my kid calls it the zombie mix.
- Berry Business
- Toss those berries in flour first keeps em from sinking. Fold em in gentle unless you want purple batter.
- Fill Em Up
- Scoop into your pan fill em almost full they dont puff up much.
- Bake Time
- In the oven 15 minutes or till they look done poke one with a toothpick to check.
- Make Em Pretty
- Mix up your glaze dunk the tops let em drip. Under the broiler they go but watch em like a hawk they burn quick.
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Making Em Look Good
Here comes the best part but don't walk away from your oven. Flip on that broiler mix up your glaze stuff real quick just powdered sugar milk and jam in a bowl. Dunk the tops of each one in there let it drip a sec then back on the pan. Under the broiler they go but watch em like a hawk. My first batch burned black cause I went to check my phone. Now I stand there counting to about 3 minutes turning the pan couple times till they get that crackly top. My daughter says they look like tiny donuts with their shiny tops.
Kitchen Tricks That Work
Listen cooking ain't rocket science but few things make these way better. Toss your berries in flour first or they sink straight to the bottom. Found that out making em for my kids bake sale last year. The mini muffin pan makes em perfect size for popping in your mouth - regular size ones fall apart trust me on this. Oh and that broiler step? Don't skip it. Makes the tops all crispy while the insides stay soft. My sister tried skipping it said they weren't the same at all.
Ways To Serve Em
Got tons of ways we eat these at my house. Warm straight from the oven is my oldest sons favorite he burns his tongue every time but never learns. Pack em in lunch boxes they hold up pretty good. Last week I put vanilla ice cream between two of em my husband ate four before dinner. Made em for book club last month warmed em up quick in the microwave served em with coffee everyone wanted the recipe.
Keeping Em Fresh
If they last more than a day at your house (never happens here) stick em in one of those containers with the good seal. Counter's fine for three days tops. My neighbor freezes hers says just pop em in the oven for few minutes to warm up. The glaze gets a bit sticky after freezing but still tastes good. Just don't put em in the fridge makes em weird and dry don't ask how I know.
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Mixing It Up
Some days I throw different stuff in just for fun. Last week dumped in some lemon zest cause the lemons were gonna go bad anyway turned out amazing. My kids friend can't have dairy so we made em with apple sauce instead of yogurt worked fine. Added cinnamon to the glaze once cause why not? Even tried raspberries when they were on sale. Basically you can't mess these up too bad unless you burn em like I did that one time.
Family Favorite
Started making these cause I had too many blueberries now my kids invite their friends over Saturday mornings just hoping I'll bake em. My husband grabs two before work says they're better than the coffee shop ones he used to buy. Even my picky mother in law asked for the recipe if that tells you anything. Funny how the simple stuff becomes the things everyone remembers right? Just don't tell anyone how easy they really are to make let em think you slaved over em all morning.
Frequently Asked Questions
- → Can I use frozen blueberries instead of fresh?
- Yes, you can use frozen blueberries in this recipe. No need to thaw them first, just fold them into the batter while frozen.
- → How should I store these fritter bites?
- Store them in the refrigerator. You can reheat them in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes.
- → Why do you broil the fritters?
- Broiling helps create a crispy exterior and caramelizes the glaze. This gives you that classic fritter texture without deep frying.
- → Can I make these ahead of time?
- Yes, you can make these ahead. Store them in the fridge and reheat when ready to serve. The glaze will stay intact.
- → What if I don't have blueberry Greek yogurt?
- You can use plain Greek yogurt and add extra fresh blueberries to the batter. This will still give you great flavor and moisture.