Essentially any food item -- from candy bars to zucchini squash -- can be deep fried, which means you can also deep fry your blueberry muffin batter. Before you start, determine what you want your end result to be. Don't expect much of a similarity between standard blueberry muffins and their fried counterpart; instead, your deep-fried muffins will more closely approximate funnel cakes, churros or doughnuts.
Getting Things Ready
The perfect temperature for deep frying is between 350 and 375 degrees Fahrenheit. Choose an oil that has a high-smoke point, such as canola, corn, peanut or safflower oil. Pour at least 2 inches of oil in a heavy-bottomed pan, and set it on medium-high heat. Use a thermometer to gauge temperature, or use this technique: Heat the oil until it begins to shimmer, then drop in a bit of batter. If the batter drops all the way to the bottom and sits, the oil is still too cool. If it doesn't sink at all but sits right on top, it's a little too hot. It should sink a little, then immediately bob to the top.
One way to make fried blueberry muffin batter is to pipe the thinned batter through a round tip as you drizzle it haphazardly around the pan. Deep fry it to a golden brown, then drain on a paper towel and drizzle with powdered sugar. To achieve the right batter consistency, add a little extra liquid to make it thin enough to squeeze easily through a piping bag without applying much pressure; it should essentially drizzle out of the bag. Alternatively, you can scoop the batter into a funnel and let it fall and drizzle into the hot oil, or use a plastic baggie with the corner snipped off. Choose a tip that is large enough to let the blueberries pass through.
Churros or Crullers
Another alternative is to use the bag to pipe long strips or circles with a large star-shaped tip directly into the hot oil and fry them like churros. Note that the batter consistency should be fairly firm for this, but not stiff. It should easily squeeze through a piping bag but hold the shape of the ridges. Extra flour may be added to thicken up the batter. Remove the fried batter from the oil when it's golden brown; roll crispy strips in sugar blended with zested citrus peel for a sweet twist on the traditional churro. For crullers, use a star-shaped tip to pipe doughnut-sized circles into the oil. Deep fry to golden perfection, then remove and drizzle or dip in a simple glaze of powdered sugar mixed with milk.
For doughnut-style blueberry muffins, you need a dense dough consistency. Cut the liquid requirements in half and mix gently until the dough is just mixed and will hold the shape of a ball rolled between your hands. Add more flour or liquid if necessary to achieve this balance. Roll into 1-inch balls and drop into hot oil, frying to golden perfection. Remove the blueberry doughnut holes and roll in powdered sugar, granulated sugar or icing.