Blueberry Yogurt Fritters (Print Version)

# Ingredients:

→ Fritters

01 - 3 tablespoons unsalted butter, melted
02 - 1 1/2 cups oat or all-purpose flour
03 - 2 teaspoons baking powder
04 - 1 large egg
05 - 1 cup blueberries
06 - 11 ounces Greek yogurt
07 - 1 teaspoon vanilla extract
08 - 1/4 cup monk fruit sweetener, granular
09 - 1/2 teaspoon salt

→ Glaze

10 - 1/4 cup almond milk, adjust as needed
11 - Small amount of smashed blueberries
12 - 1/2 cup monk fruit sweetener, powdered
13 - 1/8 teaspoon vanilla extract

# Instructions:

01 - Set the oven to 350°F. Lightly coat a mini muffin pan with grease.
02 - Stir together the dry stuff in a bowl. Add in the yogurt, vanilla, egg, and melted butter. Gently fold in the blueberries once mixed.
03 - Spoon batter into your muffin pan, letting a bit spill around the edges. Leave in the oven for 15 minutes.
04 - Combine the powdered monk fruit, smashed berries, vanilla, and almond milk. Add milk slowly until smooth and pourable.
05 - Dip your cooled fritters in the glaze. Arrange them over a lined sheet with parchment paper.
06 - Broil for 5 minutes. Flip halfway to get that classic texture, then drizzle leftover glaze on top.

# Notes:

01 - Sub oat flour for a gluten-free option.
02 - Broiling gives these that iconic fritter finish.
03 - Sweetened only with monk fruit, no sugar included.

Back