Freeze-Dried Blueberry Muffins
These blueberry muffins are literally blue and have a definite blueberry flavor that will have everyone wanting more.
Equipment
Ingredients
- 2 ½ cups all-purpose flour plus 1 tablespoon for dusting
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1½ cups sour cream
- 1 teaspoon pure vanilla extract
- ½ cup freeze-dried blueberries
- 1½ cups fresh blueberries
Instructions
- 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 tablespoon 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, 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.
Notes
This recipe is an adaptation of a blueberry muffin recipe from Simply Recipes.
Nutrition
Calories: 262kcalCarbohydrates: 46gProtein: 5gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 286mgPotassium: 145mgFiber: 2gSugar: 23gVitamin A: 234IUVitamin C: 2mgCalcium: 104mgIron: 2mg
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