The nation’s most popular muffin flavor – blueberry – is a light indulgent treat that’s fluffy and soft on the inside with a crisp sugar topping and oozing blueberries.
This sweet blueberry muffin recipe can be easily whipped up in just 30 minutes using mostly pantry supplies!
Plus, you can swap out the blueberries for other dried fruits including dried raspberries, dried cranberries, dried strawberries, dried blackberries or even dried banana.
And if you want to learn how to make your own dehydrated blueberries, check out this tutorial. This method is perfect for making shelf stable muffin mixes!
Perfect as an introductory recipe to baking that the kids can get involved with and is guaranteed to be added to your repertoire of fool-proof quick bakes.
How Do You Fix Dried Blueberry Muffins?
As you’ll see below making muffins with dried blueberries is mostly the same as using fresh berries. You just need to compensate for the extra moisture that the dried berries will take up.
So baking with dehydrated fruit simply involves using a little more liquid than usual – which I’ve already accounted for in the recipe below!
- 1 ¼ cup plain flour
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 eggs
- 7 Tbs unsalted butter, melted (plus extra for greasing)
- 1 cup buttermilk or milk (you can use slightly more than a cup if needed)
- 1 tsp vanilla extract
- 1 heaping cup dried blueberries
- 1 cup baker’s sugar
1. Preheat the oven to 350F. While the oven is preheating, sieve the flour into a mixing bowl to remove any lumps and create a fine powder.
2. Next, to the flour, add the baking powder, baking soda and salt. Stir to combine evenly and set the bowl of dry ingredients aside.
3. Into a second mixing bowl crack the two eggs and stir to break apart. Pour in the cooled melted butter, buttermilk, vanilla extract, dried blueberries and sugar.
4. Mix the wet ingredients well with a spatula to dissolve the sugar and hydrate the blueberries.
5. Add the bowl of wet ingredients into the bowl of dry ingredients. Then fold the mixtures together with a spatula. Lightly combine the ingredients to ensure a light and fluffy muffin, be careful not over mix.
6. Grease a 12 cup muffin tray with the softened melted butter and divide the muffin batter evenly between each cup. Top each muffin with a sprinkle of extra sugar.
7. Next, transfer the muffins to the oven and cook for 15 minutes.
Test the muffins by inserting a toothpick, if the toothpick comes out clean then the muffins are ready. If there is still wet batter then return the tray to the oven for a few more minutes.
Once cooked, place the muffins on a wire rack to cool. They are especially delicious served warm or can be stored and consumed within 3 days.
Amount Per Serving: Calories: 211Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 447mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 4g
Can I Substitute Dried Blueberries for Fresh in Muffins?
Yes! You’ll just decrease the liquid (milk) by about 20%. You also may want to chop up the blueberries to help ensure you get a little in every bite 🙂
If you want more inspiration for using up your dehydrated blueberry stash, try these other delicious recipes!
I’m a foodie that’s slightly obsessed with drying fruits, veggies, beans, and more – especially from my own garden! It started as a hobby but became a “must” when my family fell on hard times, and my dried food stash sustained us. Now I’m always experimenting with different techniques and recipes and sharing them here!