Dried Blueberry Muffins
Muffins that use dried blueberries instead of fresh, for when you can’t find the fresh berries you crave. These are light and fluffy, and have great flavor.
This week I was trying out a few recipes to take camping with us. I know, camping…ugh! I am more of a hotel girl, but my kids have been feeling very deprived that they “have never been camping” (which is baloney, they have been, we just don’t go often), so we decided to take them camping.
I personally hate dealing with ice and coolers, and would rather just have electricity, but since that was not an option, I was trying to plan a menu for our camping trip that would not involve anything perishable (sounds healthy right?), or at least nothing that needs refrigeration.
I bought some freeze dried meals that you just add water to for dinners, and decided to go with stuff like peanut butter and honey sandwiches, apples, chips, and the like for lunches, and made some muffins to eat with fruit for breakfast.
Usually when I make blueberry muffins with fresh blueberries I will refrigerate the muffins to help them last, so for these I decided to try using dried blueberries.
Ya know, like the kind that come in a muffin mix? Almost like raisins, but blueberries instead.
They turned out really good, and were really easy to make. So they will definitely be making it into our regular rotation. Especially when blueberries are really expensive to buy fresh.
For another yummy blueberry muffin recipe with fresh blueberries, try this one: Blueberry Muffins
Dried Blueberry Muffins
- 2 cups all purpose flour
- 1/2 cup butter
- 1.5 tsp baking powder
- 1/2 cup dried blueberries
- 1/2 tsp salt
- 3/4 cup sugar
- 2 eggs
- 3/4 c milk
- 1 tsp vanilla extract
- Preheat oven to 375
- Beat butter and sugar together in a mixing bowl, using a hand mixer. Set aside
- Mix together dry ingredients (except blueberries), set aside
- Add eggs to butter and sugar mixture, and beat eggs, and milk, and vanilla, into the mixture.
- Combine the wet ingredients with the dry, being careful to not overmix.
- Fold in blueberries.
- Grease muffin tin, or use liners
- Fill each slot 3/4 full of mix.
- Bake in preheated oven for 25-30 minutes until toothpick inserted in center comes out clean. Remove from hot pans and cool immediately.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.