Blueberry Fritters (Beignets aux Myrtille)

Crispy, fruity, and sweet, these delicious blueberry fritters (aka blueberry beignets) are simply divine! Left plain, sprinkled with icing sugar, or tossed in cinnamon sugar, these dreamy berry fritters make a perfect snack or dessert.

If sugar cravings hit you, there is nothing that beats these blueberry fritters with sweet and juicy berries bursting while frying.

It is one of the fritter recipes on the blog I highly recommend making. I suspect you have already had a look at Pineapple Fritters and funny-sounding fried donuts called Nun's Farts.

And, after I made Apple Fritters, I knew I had to make a recipe with another fruit flavor to make summery spin on fruits. 

What's the best about blueberry fritters (aka blueberry beignets) that you can have these fabulous fried treats within an hour.

Fresh blueberries vs frozen blueberries

In most recipes, fresh and frozen blueberries work well and equally delicious.

And it does not really matter to use fresh or frozen berries, like in Blueberry Muffins.

But to make blueberry fritters, it is advisable to use fresh berries. Frozen blueberries start to thaw in the fritter batter while frying fritters. It will color the batter.

Moreover, adding fritters with frozen berries to hot oil results in a splash!

How to serve berry fritters

The easiest and simplest way to serve berry fritters is to dust them with icing (powdered) sugar.

You can also use cinnamon sugar to toss fritters once they are hot.

Another common serving option comes from using a sugar glaze. You either dunk each fritter into a glaze or drizzle the glaze over cooled fritters.

Why you should try this recipe

1. This blueberry fritters recipe uses simple ingredients that come together quickly: no resting time required, no yeasted dough made, no shaping technique involved.
2. These homemade berry fritters make an easy "donut-shaped" breakfast treat, afternoon snack, or a perfect dessert.
3. They bring one of the best outdoor gathering ideas on what to make as a dessert. Make the batter in advance and use a portable outdoor gas stove to make a fun dessert.
4. These blueberry beignets are loved by kids and adults.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Flour: the recipe calls for all-purpose flour.

Sugar: use granulated white sugar or caster sugar

Baking powder: it is always suggested to use fresh baking powder.

Salt: it enhances the flavor of the batter.

Cinnamon and nutmeg: ground cinnamon and ground nutmeg are both delicious, versatile, work well together and harmonize with blueberries.

Eggs: use large whole eggs at room temperature.

Milk: the recipe calls for whole milk at room temperature.

Vanilla extract: the most flavorful vanilla extract is from Madagascar. Replace it with an alcohol-free vanilla flavor if desired. Switch vanilla extract for dark rum if the dessert is served to adults.

Butter: use unsalted butter. Melt it in the microwave covering the dish, and let it cool to room temperature.

Blueberries: the recipe is created for fresh blueberries. Replace them with fresh blackcurrant if desired.

Frying oil: use vegetable oil, canola oil, or grapeseed oil. Please, read on what oil to use for frying.

Icing sugar: make it yourself with a coffee grinder or use store-bought powdered sugar.

How to make blueberry fritters

To make the fritter batter, in a medium bowl, whisk together sifted flour, sugar, baking powder, salt, ground nutmeg, and ground cinnamon with a hand whisk, and place aside.

In another mixing bowl, combine eggs, milk, vanilla extract, and melted butter cooled to room temperature (photo 1).

Add the egg mixture to the flour mixture, stirring until combined with a rubber spatula (photo 2).

Add blueberries and gently mix (photo 3).

To fry fritters, heat the frying oil in a large heavy-bottomed pot over medium heat until it reaches 355 degrees F/180 degrees C with a cooking thermometer.

Slowly drop a small cookie scoop of batter into the oil and fry until golden or slightly dark brown, about 2 to 4 minutes on each side (photo 4).

Flip fritters using a fork or metal tongs and fry until they are golden brown.

To test for doneness, insert a small knife in the center (be careful of oil splashes!).

If there is still raw dough in the knife, fry a bit longer. Using a slotted metal spoon or metal spatula, transfer (photo 5) to a wire rack lined with a paper towel and let cool.

Repeat with the remaining batter while checking the temperature of the oil throughout the process. Dust with icing (powdered) sugar (photo 6) and serve.

Expert tips

1. Please, follow all the safety precautions - deep-frying tips - explained in the post for Apple Fritters.
2. Heat the oil after the fritter batter is made. Start by heating it over high heat, then lower to about half the heating power. You should maintain the constant oil temperature as 355 degrees F/180 degrees C. To test, put a teaspoon of batter in the oil to check the temperature. If it browns too quickly, lower the heat and recheck the temperature again.
3. To fry fritters, use a small cookie scoop or 2 teaspoons helping scrape off the batter into the oil.
4. Be careful of oil splashes and keep your hands away from the boiling oil while immersing the batter into the oil. Wear kitchen gloves if the frying oil is splashing.
5. Fry fritters in batches: from two to four maximum. And make sure they don't touch each other when frying.
6. When frying, some blueberries come loose and start to float around in the oil. Either discard them or continue cooking with them along the pot's sides.
7. Remove ready fritters one by one. Once they cool down, you can stack them.
8. To make post-frying cleaning easier, protect the cooking surface of your stove with aluminum foil placing it around your pot.

Frequently asked questions

Love fruit desserts? Try these next!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.