These Freeze-Dried Blueberry Muffins are literally blue and have a definite blueberry flavor that will have everyone wanting more.
Why use freeze dried blueberries in a muffin recipe?
Freeze-Dried Blueberry Muffins use freeze-dried blueberries, in addition to fresh blueberries, to give this muffin recipe an extra punch of blueberry flavor. And who doesn’t love Blueberry Muffins? Blueberry Muffins are great for a quick breakfast or a perfect afternoon snack to pair with coffee or tea.
Freeze-Dried Blueberry Use in Baking
Fruits use in baking can significantly impact the flavor and quality of your recipes. For instance, fruit you add to your baked confection can have a subtle or definite impact on the flavor and texture of your final product. Similar to chemistry, pastry requires rules to be followed.
When it comes to using different types of fruit in a baked good recipe, bakers must approach with caution. 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.
To be sure, these blueberry muffins have the perfect amount of fresh blueberries and pack a punch of flavor due to the use of additional freeze-dried blueberries. Or you can try using them in other blueberry themed recipes, such as Blueberry Oat Coffee Crumble Cake, or Low-Carb Blueberry Coffee Cake for those of us watching our carbohydrate intake.
The benefit of utilizing freeze-dried fruit:
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. And everyone will get a kick out of the fact that the muffin itself is indeed blue as well. The use freeze-dried fruits in sweets can add a powerful fruit flavor to any recipe. Because they have been dehydrated, the flavor becomes exceptionally potent.
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Don’t be blue, make a tray of these Freeze Dried Blueberry Muffins. Enjoy for breakfast or as an afternoon snack. Everyone will love the extra blue to these blueberry muffins.
Freeze Dried Blueberry Muffins
- 2 ½ cups all-purpose flour plus 1 tbsp for dusting
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 stick butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1½ cups sour cream
- 1 tsp pure vanilla extract
- ½ cup freeze-dried blueberries
- 1½ 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 cups of the pan.
- 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.
- For the Muffin Batter: In a medium sized mixing bowl, whisk together the remaining flour, baking soda, baking powder and salt. In a large bowl, stir together the sour cream, sugar, freeze-dried blueberry powder, eggs, milk, melted butter, and vanilla extract. Mix 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 over-mix. Fold the fresh blueberries into the batter.
- Scoop the batter into the prepared muffin tin, filling each cup ¾ of the way full.
- Bake: 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.