4. Fold in the Blueberries:
Gently fold the blueberries into the batter, being careful not to crush them. If using frozen berries, toss them lightly in a spoonful of flour before adding to prevent excess moisture.
5. Fill the Pan:
Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full. For larger bites, use a regular muffin tin and adjust baking time accordingly.
6. Bake:
Bake for 12–15 minutes, or until the fritters are puffed and lightly golden around the edges. A toothpick inserted into the center should come out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
