These Paleo Baked Blueberry Fritter Bites are easy to make and so delicious! Small, bite-size muffins covered in a blueberry glaze. They are gluten free, dairy free, and naturally sweetened.
How fun are these!?! This recipe is a reader request which I love so much! A reader named Julie emailed me this non-paleo recipe and asked if I could give it a healthy makeover. I was definitely up for the challenge and they ended up coming out so good!
I based these off my Easy Paleo Blueberry Muffins, but changed a couple things. Baking them in a mini muffin tin means they bake really fast and come out super cute. These pictures kind of crack me up because holding one muffin just looks so tiny.
The glaze is coconut butter, maple syrup, blueberries and lemon juice. You could just use almond milk or water if you don’t want that lemon flavor, but I think it goes so well with the blueberries. It’s not overwhelming and adds a nice little tang. My glaze was a little thick, which isn’t bad, but you can make it thinner to cover the entire muffin if desired.
Now a little more about the actual fritter bite. They are moist and fluffy on the inside and packed with fresh blueberries. Then they are covered in a glaze that hardens and gets crispy, just like a traditional fritter. There is so much deliciousness happening in every bite. And each fritter is only a couple bites big, so popping a few of these is totally justified.
Now that I’ve tried these I’m thinking of all the other fun flavors I want to try! And if you have a request for a recipe you want me to make or make-over, email me or message me on Instagram.
I highly recommend you try these blueberry fritter bites! You will love them because they are easy to make, delicious, and healthy! Everyone will enjoy these!
Paleo Baked Blueberry Fritter Bites
- Preheat oven to 350° and line 1-2 mini muffin tins with mini parchment liners. It will make 24 muffins so however many pans that takes. Set aside.
- In a large bowl, combine almond flour, coconut flour, coconut sugar, salt, and baking soda. Mix well.
- Add in the ghee, maple syrup, eggs, and vanilla and mix until fully combined and no dry spots remain. Fold in the blueberries and spoon evenly into the muffin tin.
- Bake 15-17 minutes, until edges are lightly brown. Remove and let fully cool. Remove all the parchment liners before glazing.
- Once the muffins are cool, make the glaze. In a glass measuring cup combine coconut butter, maple syrup and blueberries. If the coconut butter is a solid, microwave for 15-20 seconds to soften. Use an immersion blender to blend the mixture together. It may be thick. Alternatively, you can place ingredients in a small blender and mix. Stir in lemon juice until desired consistency.
- Spoon glaze over each muffin, coating evenly. Let dry on a wire rack.
- Keep in the fridge after 24 hours.