Heat oil. Heat a large pot of vegetable oil to 375°F. You want to start heating the oil before making the batter because it really only takes minutes to make the batter and you don't want it sitting around while the oil heats.

Make the batter. In a large bowl mix all the dry ingredients together; the flour, baking powder, cinnamon and salt. In another small bowl, whisk eggs and the sugar together first, then add in the butter, milk and vanilla extract.

Combine wet and dry ingredients. Add the wet ingredients to the dry ingredients and stir using a wooden spoon or a spatula. Sprinkle a tablespoon of flour over the blueberries and toss. Fold the blueberries into the batter so that everything is well incorporated.

Fry the fritters. Take a large cookie scoop or ice cream scoop and very carefully drop balls of batter directly into the hot oil. It’s best to let them drop slowly and as closely to the oil as you can to avoid splashes. Use a chop stick or skewer to flip the fritters once they’ve browned. Keep a close eye on them! Should take 2 to 3 minutes per side. Transfer them to a cooling rack over a baking sheet to cool. Repeat with remaining batter.

Make the glaze. While the fritters are cooling add all the glaze ingredients to a medium sized bowl and whisk everything together.

Glaze the fritters. Dip the cooled fritters in the glaze, pour the glaze over the fritters or brush it over them and place them back on the cooling rack, allow the glaze to set.