Ingredients:
For the Fritter Batter:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract
2 containers (5.3 ounces each) blueberry Greek yogurt
1 cup blueberries, fresh or frozen
For the Blueberry Glaze:
2 cups powdered sugar
1/3 cup milk
2 teaspoons blueberry jam or pureed blueberries
Instructions :
Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, combine the melted butter, egg, vanilla extract, and yogurt until smooth. Mix these wet ingredients into the dry ones until just combined, then carefully fold in the blueberries.
Distribute the batter into the muffin cups, filling each nearly to the top. Bake for 15 minutes or until they begin to turn a golden hue.
Transfer the fritters to a baking sheet lined with parchment paper. Broil on high for 3-4 minutes until slightly caramelized, watching carefully to prevent burning.
For the glaze, whisk together the powdered sugar, milk, and blueberry jam until smooth. Dip each fritter top into the glaze, then place back on the baking sheet. Broil for a few more minutes, then let them set for 15 minutes before serving