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In a large mixing bowl, add all the dry ingredients: self-rising flour, sugar, and salt if used.
Whisk in the almond milk, olive oil, and vanilla extract if used. Whisk until it forms a thick batter.
Fold in the fresh or frozen blueberries and gently stir with a rubber spatula to incorporate them.
Heat a large pancake griddle or frying pan over medium heat. Add 2 tablespoons of avocado oil and swirl the pan to coat.
When the oil is warm, drop some dollop of batter about 2 tablespoons per fritter, onto the warm pan. Swirl the pan to bring the oil in contact with the fritters.
Cook the fritters for 2-3 minutes, or until the sides are fried and set, then flip them and cook them on the other side for 1 minute or until fully cooked in the middle.
Add more oil as you go as the fritters absorb some of the oil.
Transfer them to a cooling rack or plate covered with absorbent paper to absorb the excess oil from the cooked fritters.
Repeat the steps above, rewarming some oil before adding more batter to the pan. Keep repeating until you run out of batter.
Serve warm with a dust of powdered sugar.