Directions:
Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan with non-stick cooking spray.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a small bowl, whisk melted butter, egg, vanilla, and yogurt until smooth. Combine with dry ingredients, stirring until just mixed. Gently fold in blueberries.
Distribute batter evenly among muffin cups, filling nearly to the top. Bake for 15 minutes, or until tops begin to golden.
Remove from oven. Preheat broiler on high. Line a baking sheet with parchment. Transfer fritters to the sheet.
For the glaze, whisk powdered sugar, milk, and blueberry jam until smooth. Dip each fritter top into glaze; return to baking sheet. Broil 3-4 minutes, watching closely, until lightly caramelized. Apply extra glaze if desired. Let set for 15 minutes before serving.
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