These blueberry muffins are literally blue and have a definite blueberry flavor that will have everyone wanting more.
Breads and Muffins
all-purpose flour plus 1 tbsp for dusting
pure vanilla extract
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.
This recipe is an adaptation of a blueberry muffin recipe from
Tried this recipe?
Tag your photo #sugarylogic or @sugarylogic