Description
This recipe for dried blueberry muffins is delicious and easy to make. These fluffy muffins are bursting with blueberry flavor and sweetness.
Ingredients
Scale
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 whole eggs
- 7 tablespoons of melted, unsalted butter.
- 1 cup of milk or buttermilk
- 1 teaspoon vanilla extract
- 1 cup dried blueberries
- 1 cup sugar
Instructions
- Preheat oven to 350°F.
- As it preheats, sieve your baking flour into a bowl.
- Sift together all of the dry ingredients to combine in a large bowl.
- Place all the wet ingredients in a different bowl and stir them well. Allow the dehydrated blueberries to soak in the wet batter for 10 minutes.
- Gently fold the dry and wet ingredients together using a wooden spoon until just combined.
- Use the melted butter to grease the muffin tin (or use cupcake liners) and divide the batter into 12 even portions. Ensure they are no more than 2/3rds filled to allow for expansion when baking.
- Sprinkle a little sugar on the top of each muffin, if desired.
- Put the muffin tin inside the preheated oven and let the muffins bake for 15-17 minutes.
- To test for doneness, insert a toothpick into a few muffins. If the toothpick emerges clean, the muffins are fully cooked. If there is any wet batter or crumbs clinging to the toothpick, continue baking for a few minutes.
- Once the muffins are fully cooked, remove the tray from the oven and allow the muffins to cool on a cooling rack for 20-30 minutes. Enjoy immediately or store in airtight containers and use within 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 211kcal
- Sugar: 19g
- Sodium: 447mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 51mg