Sourdough Discard Blueberry Fritters

Delicious Summer Fritters – The Ultimate Blueberry Treat! 🍩💙

Looking for the perfect summer dessert? These mini blueberry fritters are bursting with fresh, juicy blueberries and taste just like tiny donut bites! Lightly golden, fluffy, and sweet, they’re the easiest dessert to whip up for any summer gathering. Whether you’re hosting a backyard BBQ, picnic, or just craving a quick homemade treat, these special summer fritters are sure to be a hit with both kids and adults. Quick, cute, and completely delicious — they’re the bite-sized joy your summer needs!

❤️ Why You’ll Love Sourdough Discard Blueberry Fritters

Small and Delicious: These bite-sized fritters are like mini donuts with a blueberry twist — adorable and addictive!

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Bursting with Freshness: Juicy blueberries in every bite make them feel like summer in dessert form.

Super Easy to Make: No fancy tools or long prep time needed — mix, fry, and enjoy in under 30 minutes!

Perfect for Parties: A crowd-pleaser for kids and grown-ups alike — they disappear fast!

Lightly Sweet & Crispy: Golden on the outside, fluffy on the inside, with just the right amount of sweetness.

🍲 Ingredients

Blueberries – I like to use frozen wild blueberries because they are a smaller size and can be used in every season. But you can use fresh blueberries too!

Sourdough Discard – Unfed, inactive sourdough discard either straight from the fridge or that has been stored on the counter.

Sugar – I like the taste that brown sugar has, especially paired with berries, but granulated sugar will also work.

Milk – Whole milk, or any milk your family prefers.

Flour – I use Kirkland’s organic, unbleached all-purpose flour for most of my recipes, and while organic isn’t always necessary, I always recommend using unbleached flour.

Baking powder – This is what will give the fritters they’re lightly and airy texture while they fry!

👩‍🍳 How to Make Sourdough Discard Blueberry Fritters

In a medium sized mixing bowl, whisk together the dry ingredients (flour, baking powder, salt) and set aside.
In a large mixing bowl, whisk together all of the wet ingredients (butter, eggs, sugar, sourdough discard, milk) until there are no more streaks.
Slowly add the dry ingredients into the wet ingredients and mix together until all combined.
Fold in the blueberries.
In a Dutch oven, or heavy bottom saucepan, melt 2-4 cups of coconut oil to 375 degrees.
Spoon a dollop of fritter batter carefully into the hot oil. Fry on one side for 2 minutes, use a slotted spoon to flip it over, and fry for an additional 2 minutes.
Transfer the fritters to a paper towel lined plate and let cool slightly.
Whisk together the powdered sugar and milk to make a glaze, and drizzle directly over the warm fritters.
Serve warm and enjoy!

🪄 Tips and Tricks

For extra flavor, add a sprinkle of cinnamon or lemon zest to the batter.
Use Cold Sourdough Discard:
Incorporate cold sourdough discard into your batter to help achieve a light and crispy exterior.
Choose Fresh or Frozen Blueberries:
Fresh blueberries provide vibrant flavor, but frozen blueberries work well—just thaw and drain excess moisture to prevent sogginess.
Maintain the Oil Temperature:
Keep oil around 350°F (175°C) for optimal frying. Use a thermometer to monitor temperature; too hot and fritters burn, too cool and they become greasy.
Drain Excess Oil:
Place finished fritters on a paper towel-lined plate to absorb excess oil and keep them crispy.

🗒 Variations

Fritters, kind of like cobbler, can easily be made year-round when using fruits that are in season! Here are a few seasonal fried fritters I think that you’ll like!

🗒 Substitutions

Whether you’re missing an ingredient, accommodating a dietary restriction, or just feeling creative in the kitchen, these fritters are super flexible. You don’t have to stick to the exact ingredients to enjoy a delicious batch of blueberry fritters. Here are some simple and reliable substitutions to help you adapt the recipe based on what you have in your pantry, fridge, or personal preferences.

Blueberries: Chopped strawberries, raspberries, diced apples, or even mini chocolate chips.
Egg: 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water), or 1/4 cup applesauce or mashed banana for an egg-free version.
Milk: Almond milk, oat milk, soy milk, or even buttermilk for a richer taste.

🗒 Best served with

The subtle tang from the sourdough discard pairs beautifully with a hot cup of coffee, chai, or earl grey tea. Try an iced vanilla latte in summer!
Add a warm drizzle right before serving for a sweet finish that highlights the blueberries.
Serve warm fritters with a scoop of vanilla ice cream or a dollop of whipped cream for an easy dessert that feels indulgent and summery.
A handful of strawberries, raspberries, or more blueberries adds color, freshness, and a little tart balance.

👝 How to Store Leftovers

Room Temperature: Store any leftover fritters in an airtight container at room temperature for up to 2 days. Line the container with a paper towel to help absorb moisture and keep them from getting soggy.

Refrigerator: If you want them to last a little longer, you can refrigerate them for up to 4 days. Just note they may lose a bit of their crispness — but a quick warm-up helps!

To Reheat: Pop them in a toaster oven or air fryer at 325°F (160°C) for 3–5 minutes to revive that fresh-out-of-the-fryer feel. A microwave works in a pinch but might make them softer.

🤔 Common Questions

Can I use fresh blueberries?

Yes! You can use frozen or fresh blueberries for this recipe.

Can I double the recipe and freeze half?

Yes! You can freeze them! Place fritters in a single layer on a baking sheet to freeze individually, then transfer to a zip-top bag. Freeze for up to 2 months. Reheat straight from frozen in the oven or air fryer for best results.

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