Directions:
- Preheat the oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In a separate bowl, combine melted butter, egg, vanilla extract, and blueberry Greek yogurt until smooth.
- Gently mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing. Fold in the blueberries gently.
- Distribute the batter into the mini muffin cups, filling each nearly to the top.
- Bake for 15 minutes or until the fritters begin to turn golden.
- Transfer the fritters to a baking sheet lined with parchment paper. Broil on high for 3-4 minutes until slightly caramelized, watching carefully.
- In a bowl, whisk together powdered sugar, milk, and blueberry jam (or pureed blueberries) until smooth.
- Dip the top of each fritter into the glaze. Place the glazed fritters back on the baking sheet.
- Broil the glazed fritters for a few more minutes, watching closely to avoid burning.
- Let the fritters set for 15 minutes before serving.
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