I don’t know too many people that do not like Blueberry Muffins. They are great for a quick breakfast or a perfect afternoon snack to pair with coffee or tea. I mean who doesn’t like blueberry muffins? These muffins go a step further because they are indeed blue. Everyone will get a kick out of the fact that the muffins themselves are blue.
Fruit can be a beautiful product to utilize in baking. The fruit you add to your baked confection can have a subtle or definite impact on the flavor and texture of your final product. There are certain rules to be followed in pastry, like in chemistry, when it comes to using different types of fruit in a baked good recipe. When added or used improperly, it can destroy the chemical makeup of the entire product. Which may result in one sad little tray of muffins. These blueberry muffins have the perfect amount of fresh blueberries and pack a punch of flavor due to the use of freeze-dried blueberries.
Sometimes you have to play with your food. Say hello to freeze-dried blueberry powder…
I love using freeze-dried fruits in sweets to add a powerful fruit flavor. Because they have been dehydrated, the flavor becomes exceptionally potent. Freeze-dried fruits are not nearly as perishable as fresh, allowing a longer shelf life overall. Utilizing freeze-dried blueberries in this muffin batter added an extra oomph of blueberry flavor while also adding a tint of blue to the batter, which adds an element of fun.They make for a quick breakfast or a perfect afternoon snack. I mean who doesn’t like a blueberry muffin? And everyone will get a kick out of the fact that the muffin itself is indeed blue as well.
These blueberry muffins put the blue in blueberry.
Because I was playing with flavors and ingredients, I adapted a trustworthy blueberry muffin recipe from Simply Recipes. It provided a reliable base to add to and utilized ingredients that most people always have in their kitchens. So don’t be blue, make a tray of these darn good blueberry muffins.
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- 2 1/2 cups all-purpose flour plus 1 tbsp for dusting
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Salt
- 1 stick butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups sour cream
- 1 tsp pure vanilla extract
- 1/2 cup freeze-dried blueberries
- 1 1/2 cups fresh blueberries
- Preheat your oven to 400 F. Prepare your muffin pan: line each well with a muffin liner or grease the inside of the muffin wells.
- Place the blueberries in a small bowl and coat with the 1 tbsp all-purpose flour. Toss gently to coat.
- Prepare the freeze-dried blueberries. Place the dried berries into a food processor and pulse until a fine powder forms. Set aside.
- In a medium sized mixing bowl, whisk together the remaining flour, baking soda, baking powder and salt.
- In a large bowl, whisk the sour cream, sugar, freeze-dried blueberry powder, eggs, milk, melted butter, and vanilla extract. Whisk together until a smooth mixture forms.
- Add the blended dry ingredients into the wet mixture a third at a time until just incorporated. It is important not to overmix. Fold the fresh blueberries into the batter.
- Scoop the batter into the prepared muffin tin, filling each liner almost to the top. (There will be extra batter, so you may need to start another tray.
- Place the muffins into the preheated oven. Bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Allow muffins to cool before eating.