My grandma used to fry up the most delightful fritters when I was a kid—but now, I’ve given them a healthy twist that still brings back all the warm memories, just without the extra oil. These Healthy Baked Blueberry Greek Yogurt Fritters are fluffy, slightly crisp, and bursting with juicy blueberries. So easy to make and even easier to love. Give them a try and share the joy!
For the Fritters:
1½ cups flour (organic all-purpose or oat)
¼ cup monk fruit sweetener (or sweetener of choice)
2 tsp baking powder
½ tsp salt
1 large egg (organic)
1 tsp vanilla extract
3 tbsp melted unsalted butter (grass-fed)
11 oz Greek yogurt
1 cup fresh blueberries
For the Glaze:
½ cup powdered monk fruit sweetener
Small handful of blueberries, smashed
⅛ tsp vanilla extract
~¼ cup almond milk (adjust for consistency)
Preheat oven to 350°F and lightly grease a 24-count mini muffin tin.
In a bowl, whisk flour, monk fruit, baking powder, and salt.
Stir in the egg, vanilla, butter, and Greek yogurt until just combined.
Gently fold in the blueberries.
Spoon batter into muffin cups (don’t worry if they spill a little—it gives that classic fritter shape).
Bake for 15 minutes.
While baking, mix the glaze: powdered sweetener, smashed blueberries, vanilla, and almond milk until smooth.
Dip each baked fritter into the glaze, then place on parchment-lined sheet.
Broil for 5 minutes, turning halfway through for that golden finish.
Drizzle any extra glaze on top. Let cool slightly and enjoy!
Use fresh or frozen blueberries—just toss frozen ones in flour to prevent sinking.
Don’t overmix the batter—this keeps the fritters light and fluffy.
Broiling at the end gives them a golden, crispy finish.
Customize the glaze—swap almond milk for regular milk or lemon juice for extra tang.