Blueberry Fritters (5 Ingredients, Healthier)

These Blueberry Fritters are easy sweet 5-ingredient fritters for blueberry lovers. They are lightly fried in avocado oil to keep them healthy and good for you.

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I love to make blueberry recipes, like my Blueberry Bagels, Whole Wheat Blueberry Muffins, or Blueberry Lemon Blondies, but I wanted to make something a little more breakfast-y for my kids. These fritters are crazy easy to make with no eggs and no dairy, fried in high-smoke point oil, and just delicious!

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Blueberry Fritters

These Blueberry Fritters are easy sweet 5-ingredient fritters for blueberry lovers. They are lightly fried in avocado oil to keep them healthy and good for you.

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Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

Course: Breakfast

Cuisine: American

Servings: 4 servings

Calories: 378.2 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ¼ cups Almond Milk - (note 1)
• ▢ 2 cups Self-rising Flour - (note 2)
• ▢ 3 tablespoons Unrefined Sugar - (note 3)
• ▢ 2 tablespoons Mild-Flavor Olive Oil - (note 4)
• ▢ 2 cups Blueberries - Fresh or Frozen

Optional

• ▢ 1 teaspoon Vanilla Extract
• ▢ ¼ teaspoon Salt

For shallow frying

• ▢ 4-6 tablespoons Avocado Oil - or light olive oil

Instructions

• In a large mixing bowl, add all the dry ingredients: self-rising flour, sugar, and salt if used.
• Whisk in the almond milk, olive oil, and vanilla extract if used. Whisk until it forms a thick batter.
• Fold in the fresh or frozen blueberries and gently stir with a rubber spatula to incorporate them.
• Heat a large pancake griddle or frying pan over medium heat. Add 2 tablespoons of avocado oil and swirl the pan to coat.
• When the oil is warm, drop some dollop of batter about 2 tablespoons per fritter, onto the warm pan. Swirl the pan to bring the oil in contact with the fritters.
• Cook the fritters for 2-3 minutes, or until the sides are fried and set, then flip them and cook them on the other side for 1 minute or until fully cooked in the middle. Add more oil as you go as the fritters absorb some of the oil.
• Transfer them to a cooling rack or plate covered with absorbent paper to absorb the excess oil from the cooked fritters. Repeat the steps above, rewarming some oil before adding more batter to the pan. Keep repeating until you run out of batter. I made 20 fritters with this batter, with 5 per serving.
• Serve warm with a dust of powdered sugar.

Notes

Note 1: Any milk work in the recipe, soy milk is a great to boost the proteins in the recipe.

Note 2: Or 2 cups of all-purpose flour + 4 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. The recipe will not work with almond flour or oat flour. 

Note 3: You can leave out the sugar to decrease the sugar per serve. You can also use refined sugar-free crystal sweeteners like coconut sugar or unrefined cane sugar.  

Note 4: Any oil with a light flavor works. Avocado oil is a great healthy option if you enjoy its taste.

Storage: Store leftover fritters in the fridge for up to 3 days in a sealed container. Freeze up to 1 month in Ziploc bags and thaw in the fridge the day before. Rewarm in a warm pan, or microwave for 1 minute.

Serving: Serve with powdered sugar, nut butters, jam, or a glaze like my vegan royal icing recipe.

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Nutrition

Serving: 5fritters | Calories: 378.2kcal | Carbohydrates: 65.5g | Protein: 8.4g | Fat: 9.2g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 5.7g | Sodium: 249.2mg | Potassium: 121.2mg | Fiber: 3.5g | Sugar: 16.8g | Vitamin A: 41.2IU | Vitamin C: 7.2mg | Calcium: 107.9mg | Iron: 0.8mg | Magnesium: 20.2mg | Phosphorus: 69.6mg | Zinc: 0.6mg

Ingredients and Substitutions

You only need 5 ingredients for the recipe, here’s how to pick them.

• Almond Milk – This is the liquid base, creating a smooth batter with a subtle nutty flavor. You can swap it for soy or oat milk for a protein boost or creamier texture, but avoid dairy milk to keep it vegan.
• Self-Rising Flour – This flour contains baking powder, making the fritters fluffier, giving them a light, airy interior. If unavailable, use all-purpose flour with 4 teaspoons of baking powder per 2 cups; avoid almond or oat flours as they won’t produce the right texture. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
• Sugar – To add sweetness and to make a lightly crispy coat when lightly fried. You can use coconut sugar or unrefined cane sugar for a lower-glycemic option, but avoid liquid sweeteners which can make the batter too thin.
• Light Olive Oil – To add moisture without overpowering the flavors. Other mild oils work too, but steer clear of strongly flavored oils that might clash with the blueberries.
• Blueberries – For fruity bursts and natural antioxidants in the batter. Use fresh blueberries for more flavors or frozen to reduce the risk of over-releasing juice (which can thin the batter).
• Vanilla Extract – To enhance the overall flavor profile with warm, aromatic notes. You can also try a dash of almond extract for a different twist, though it may alter the flavor balance slightly.

How to Make Blueberry Fritters

This recipe is super easy to whip up, here’s how in a few pictures.

Whisk the dry ingredients in a bowl, add the liquid ones on top and pour the blueberries.

Stir the batter gently until it’s well mixed and the blueberries are incorporated.

Heat some oil in a frying pan and make dollops of dough with a spoon.

Cook the fritters for 2-3 minutes in the pan until the sides are set and repeat for the whole batter.

Carine’s Tips

I have a few more tips for you to make the best possible fritters.

• Thicken Your Batter: If the batter seems too runny—often due to blueberries releasing juice—add a bit more flour gradually. The ideal batter should be thick enough to hold its shape on the griddle.
• Gently Fold in Blueberries: Stir the blueberries in carefully to avoid bursting them, especially when using frozen ones; this helps maintain the integrity of the batter and prevents excessive liquid release.
• Preheat Your Pan Properly: Heat your griddle or frying pan over medium heat and coat it with 2 tablespoons of avocado oil, a properly preheated pan ensures even cooking and prevents sticking.
• Use High-Smoke Point Oil for Frying: Avocado oil is ideal for shallow frying due to its high smoke point and neutral flavor. If using an alternative, choose one with a similarly light profile.
• Monitor Frying Time: Cook each fritter for about 2–3 minutes on one side and 1 minute on the other, flipping carefully to ensure even browning without overcooking.
• Maintain Space Between Fritters: Leave about an inch of space between them to allow for expansion.
• Enhance Flavor with Extracts & Zest: For a flavor twist, you can add ¼ teaspoon of almond extract or 1–2 teaspoons of lemon zest to the batter for a delicious citrus or nutty accent.
• Serve Warm with a Finishing Touch: Once cooked, transfer the fritters to a cooling rack lined with absorbent paper, then dust them lightly with powdered sugar or serve with your favorite nut butter or jam for extra indulgence.

More Blueberry Recipes

Healthy Blueberry Banana Bread

Blueberry Chia Pudding

Whole Wheat Blueberry Muffins

Baked Banana Blueberry Oatmeal