Baked Blueberry Fritter Bites

→ Fritter Batter

→ Vanilla Cream Glaze

Preheat oven to 375°F and lightly grease a mini muffin tin or line with paper cups.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar until well combined.

In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until smooth and fully blended.

Pour wet ingredients into dry mixture and stir gently with a spatula until just combined. Do not overmix; the batter should remain slightly lumpy.

Gently fold blueberries into the batter. If using frozen, toss with a tablespoon of flour first to help keep berries evenly distributed and prevent excess bleeding.

Spoon batter evenly into prepared muffin cups, filling each about three-quarters full. For visual appeal, place a few extra blueberries on top of each mound.

Bake for 15 to 18 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean.

Allow fritters to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.

In a bowl, whisk powdered sugar, vanilla extract, and 1 tablespoon milk until smooth. Add more milk as needed for a thick, pourable consistency. Stir in lemon zest if desired.

Dip each fritter into the glaze or drizzle glaze over the tops using a spoon. Place glazed bites on a wire rack set over parchment to catch drips. Let set for about 10 minutes.