Heat the oil in a large pot to about three inches deep over medium-high heat until it reaches 375°F. Test by dropping a small amount of batter into the oil; if it bubbles, you’re ready to fry.

In a mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, cinnamon, and salt. In another bowl, beat the eggs with granulated sugar until fluffy, then mix in melted butter, milk, and vanilla extract.

Gently fold the wet ingredients into the dry mixture until combined. Add in fresh blueberries, tossing them with a bit of flour to prevent sinking, and fold them in delicately.

Drop heaping tablespoons of batter into the hot oil. Fry for about 2 to 3 minutes on each side until golden brown, then transfer to a cooling rack.

Prepare the glaze by mixing powdered sugar, light corn syrup, a pinch of salt, vanilla extract, and enough water for a smooth consistency.

Dip cooled fritters into the glaze, ensuring they’re well coated, and place them back on the cooling rack.