Description
Sweet blueberry yogurt fritters dance with tangy freshness, offering a delightful Mediterranean-inspired treat. Golden crisp edges and juicy blueberry centers promise a playful dessert you’ll savor with pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 1 cup blueberries
- 11 ounces (311 grams) Greek yogurt
- 1 large egg
- 1 1/2 cups (180 grams) all-purpose or oat flour
Dry Ingredients:
- 1/4 cup (48 grams) granular monk fruit sweetener
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet and Flavoring Ingredients:
- 3 tablespoons (45 milliliters) unsalted butter, melted
- 1 teaspoon vanilla extract
Glaze Ingredients:
- 1/2 cup (96 grams) powdered monk fruit sweetener
- 1 small handful blueberries, smashed
- 1/8 teaspoon vanilla extract
- 1/4 cup (60 milliliters) almond milk, or as needed
Instructions
- Preheat the oven to 350°F and thoroughly coat a 24-count mini muffin tin with cooking spray.
- Combine all dry ingredients in a mixing bowl, creating a uniform base for the fritters.
- Gently incorporate egg, melted butter, vanilla extract, and yogurt into the dry mixture, stirring until ingredients are just integrated.
- Delicately fold fresh blueberries into the batter, ensuring even distribution without crushing the fruit.
- Fill each muffin cavity with batter, allowing a slight overflow for rustic edges and attractive presentation.
- Bake for 15 minutes, or until a toothpick inserted comes out clean with minimal crumbs.
- While fritters are cooling, crush additional blueberries and blend with powdered monk fruit sweetener, vanilla, and almond milk to create a vibrant glaze.
- Carefully dip each fritter into the prepared glaze, ensuring complete coverage.
- Arrange glazed fritters on a parchment-lined baking sheet.
- Broil for 5 minutes, rotating the sheet halfway through to achieve a caramelized, crispy exterior.
- Drizzle remaining glaze over the fritters for an extra layer of sweetness and visual appeal.
Notes
- Lightly coat fresh blueberries in flour before folding into batter to prevent them from dropping to bottom of muffin cups.
- Substitute yogurt with coconut or almond milk yogurt for lactose-intolerant individuals.
- Replace regular flour with almond or gluten-free blend to accommodate wheat sensitivities.
- Let batter rest 10 minutes before baking to allow flour to absorb liquid, creating lighter, more tender fritters.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg