These Blueberry Fritters are made healthier with Greek yogurt for extra protein and moisture, bursting with juicy blueberries, and are lightly sweetened. Crispy outside, soft and fluffy inside and so easy to make!
Blueberry Fritters Video
Why You’ll Love This Recipe
I opened this year’s blueberry season with these blueberry Greek yogurt fritters. When blueberry season starts, I try to take advantage of it as much as possible because off season berries are very expensive.
I’ve been making my cottage cheese blueberry muffins and blueberry breakfast cake lots but I wanted something new and different for breakfast. Was it ever a success! Every time I was testing this blueberry fritters recipe (3 times and counting!), they were gone within minutes!
I took traditional blueberry fritters and made them healthier by adding Greek yogurt for a boost of protein. Just remember you want the batter to be thicker than pancake batter, and fry them in a lot of oil so they’re more rich than pancakes.
Get ready for 24 delicious, donut-like fritters everyone will love as a healthy dessert or breakfast!
Ingredients for Blueberry Fritters
- Greek yogurt: One of my favorite ingredients for high protein recipes that adds creamy moisture, helps cut back on extra fats, and of course gives a protein boost. I used plain 2%, but any fat percentage you have will work.
- All-purpose flour: The base that gives structure. I haven’t tested other flours with this recipe yet, so please stick to all-purpose.
- Eggs: Bind everything together.
- Milk: Use any kind you like. I used unsweetened almond milk to cut back on calories.
- Blueberries: I always use fresh blueberries when they’re in season, but frozen blueberries work just as well and you don’t need to thaw them first.
- Maple syrup or honey: I like to use maple syrup because it pairs perfectly with blueberries. Any liquid sweetener works, keep fritters refined sugar free.
- Baking powder: Helps make them light and fluffy.
- Avocado oil: I like using avocado oil for frying because it has a high smoking point, tastes neutral and is quite healthy. But a light olive oil works too.
- Glaze: A simple mix of icing sugar and water for a light drizzle instead of traditional full coating. You can use less or omit. I’ve included some other great topping ideas below.
How to Make Blueberry Fritters
My biggest tips are to use a non-stick skillet, preheat it well with oil, and cook on low heat! This will prevent sticking and burning.
Line a platter with two layers of paper towel. Set a wire rack on a baking sheet, and set both aside.
- Mix wet ingredients: Whisk the Greek yogurt, eggs, milk, and maple syrup together in a large bowl.
- Add dry ingredients and berries: Stir in the flour and baking powder until just combined, then gently fold in the blueberries. Make sure your batter is thicker than pancake batter, but not as thick as bread dough.
- Pan fry fritters: Fry in a lot of hot oil, be generous, and heat over medium heat. When a test drop of batter sizzles, scoop in heaping tablespoons with space between each. Reduce heat, and cook for 2-3 minutes.
- Flip to finish: Once bottoms are golden, flip and cook another 2–3 minutes until the centers are set.
- Drain and finish frying: Transfer them to your lined platter and after roughly 10 minutes, move them to the wire rack. Meanwhile, lower the heat a bit as the skillet gets hotter and keep going with the rest of the batter.
- Make the glaze: Mix icing sugar with water in a small bowl until smooth and drips easily from a spoon.
- Glaze and enjoy: Drizzle or spread the glaze over the warm fritters. You can enjoy them right away, or let the glaze set into a light, crackly shell.
Clean Up Tip
For less splatters, I once used a Dutch oven to fry the fritters but it took longer since the surface is smaller, but there was way less mess on the stove thanks to the taller sides.
Tips for Best Results
Here are my notes and tips from making these blueberry fritters a few times.
- Proper batter consistency: The batter should be thicker than pancake batter, thick enough to hold its shape on the skillet but still spread just a tiny bit.
- If using frozen blueberries: Their juices might thin out the batter so I would add a bit more flour.
- Cook on low heat: Otherwise the outsides will burn and not be cooked through on the inside. Watch closely and keep in mind the second side might take less time.
- Keep blueberries inside: When spooning the mixture into the skillet, be careful to keep the blueberries inside so they don’t leak and cause splatters or burning.
- Be careful when eating: They’re super tempting, but hot blueberry fritters are very hot and the blueberries can burst when you take a bite. Trust me, they can burn your tongue and stain your clothes. I’ve been there!
Toppings Ideas
I added icing glaze, but feel free to tweak it or omit altogether and use other toppings you like.
- Flavor the glaze: Swap water for vanilla extract or almond extract, or use a splash of orange juice or lemon juice for a zesty flavor.
- Nutella: Rich, chocolatey, and perfect for a decadent finish.
- Jam: Adds a fruity burst that’s perfect for breakfast. Try strawberry, raspberry, or your favorite flavor.
- Simple: A dusting of powdered sugar, sprinkle of cinnamon sugar, or drizzle of melted butter keeps things easy and delicious.
- Nut butter drizzle: Warm almond or peanut butter adds a nutty, protein-packed finish.
- Whipped cream: Perfect for a dessert-style treat.
How to Store and Reheat
Store: Transfer leftovers to an airtight container, stick them in the refrigerator, and they’ll be good for about 3 days.
Freeze: Set the container in the freezer for up to 2 months. Thaw them in the fridge overnight or just leave them out on the counter for a bit.
Reheat: They’re tasty cold, but if you want them warm, a quick zap in the microwave is all they need.
FAQs
Yes, just use 2 1/3 cups self-rising flour and skip baking powder.
I think you can use 1:1 ratio of gluten-free flour but honest disclosure, I have not tried. Don’t use almond flour, oat flour or coconut flour though because they behave very differently than all-purpose flour and the batter texture won’t be right.
More Blueberry Recipes to Try
- Healthy blueberry muffins
- Greek yogurt blueberry scones
- Healthy blueberry pancakes
- Blueberry oatmeal cookies
Blueberry Fritters
Equipment
Ingredients
For the Fritters:
- 1 cup plain Greek yogurt, I used 2%
- 2 large eggs
- 1/2 cup any milk, I used unsweetened almond milk
- 1/3 cup maple syrup or honey
- 2 1/3 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 2 cups fresh or frozen blueberries
- 1/4 cup avocado oil, for frying
For the Glaze:
- 1/2 cup icing sugar
- 3/4 tablespoon water
Instructions
- Line large platter with double layer of paper towels. Place wire rack on top of large baking sheet. Set both aside.
- In a large bowl, add Greek yogurt, eggs, milk and maple syrup, then whisk.
- Add flour and baking powder, whisk until batter forms, a few lumps are OK. Gently fold in blueberries. Set aside.
- To a large skillet, add 2 tablespoons of oil and preheat on medium heat until a drop of batter sizzles when dropped.
- Scoop batter in heaping tablespoons and drop onto a skillet, leaving some room in between to spread a bit. Fry fritters on low heat for 2-3 minutes, making sure they cook through (that's why low heat to avoid burning the outside). Flip and fry for another 2-3 minutes or until golden brown.
- Transfer onto previously lined with paper towels platter. Repeat with remaining dough, reducing heat and cook time as skillet gets hotter and adding remaining oil. Also transferring fritters onto a wire rack after about 10 minutes of sitting on paper towel.
- In a small bowl, add icing sugar and water. Whisk until smooth icing forms, adjusting thickness if necessary. It should drip from a spoon. Be careful not to add too much water.
- Drizzle or spread the icing on fritters. Enjoy warm or let icing set.
Notes
- Store: Store in an airtight container in a fridge for 3 days.
- Freeze: Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight or on a counter for a few hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
