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
Ingredients
- 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
Instructions
- 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.
Notes
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.
Andrea says
You never discuss what to do with the butter in this recipe (dried blueberry muffins). We are making these for a tea so we need an answer ASAP if possible. Thanks
Rachael says
Andrea, I consider the butter a “wet” ingredient, so you mix it in with the milk and vanilla and beaten egss. I have updated the recipe to reflect this more clearly. Thank you! Good luck.
Brigid says
So, should the butter be melted or softened?
Rachael says
softened.
reem says
So did you try with a natural sweetener?
btw I tried them and my mum said they were lacking some sugar so I added some and then it was too sweet. The struggle was real, but they were a hit.. Thanks!
Sid says
Missing nutrition information. May have just overlooked. Please help help.
Naomi says
Can i use a mix of fresh and freeze-dried blueberries?
Rachael says
Yes… you sure can.
VENUS says
HI, can I use buttermilk instead? I ran out of regular milk I need to bake now. Thanks.
Rachael says
Yes you can.
Donna J Jones says
These taste horrible. I’m greatly disappointed
Rachael says
Oh no, I make them regularly, can you give me more information so I can troubleshoot. I would hate for this to happen again.