Description
Dried blueberries are a versatile ingredient, and blueberry muffins are one of the best ways to use them in baking. You can also use frozen blueberries or freeze-dried blueberries to bake muffins, but dehydrated ones are the best because they won’t sink during mixing and don’t require thawing.
Ingredients
Scale
- 2 cups blueberries, rehydrated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 teaspoons sanding sugar
- 1 1/2 teaspoons salt
- 1/2 cup buttermilk (or milk)
- 2 eggs
- 1/2 cup butter (softened)
- 1 teaspoon vanilla extract
- 1 1/4 cups sugar
- 1 teaspoon freshly squeezed lemon juice or lemon zest
- 2 tablespoons melted butter (optional)
Instructions
- Preheat oven to 400°F.
- Rehydrate the dehydrated blueberries by soaking them in hot water in a covered container for 15 minutes. Let them soak while creating the muffin batter.
- Cream the butter and sugar with a hand or stand mixer until fluffy and light.
- Beat the eggs in, one at a time.
- Add the buttermilk, lemon juice, and vanilla extract and mix to combine.
- Sift together the salt, baking powder, and flour. Add the dry mixture to the wet ingredients gradually, stirring until the mixture is just combined.
- Drain the water from the rehydrated blueberries and gently pat dry with paper towels to remove surface moisture. Divide the blueberries into two equal halves.
- Use the back of a tablespoon to gently press against half of the rehydrated blueberries in a mixing bowl to release their juices and flavor. Stir the pressed berries into the batter and stir thoroughly.
- Fold in the other half of the (whole) rehydrated blueberries.
- Line a 6-cup jumbo-size muffin tin with cupcake liners.
- Use a spoon to transfer the batter into the liners. Fill each cupcake liner to the 2/3 mark to leave space for the muffins to rise during baking.
- Dust the top of each muffin with sanding sugar, keeping some in reserve.
- Lower the oven’s heat to 375°F and bake the muffins for 30-35 minutes.
- Use a soft brush to apply melted butter on the top of each muffin roughly 10 minutes before the end of baking, if desired. Dress the tops with the remaining sanding sugar and bake until done.
- Check for doneness by inserting a toothpick into each muffin to ensure they are free from liquid batter or crumbs.
- Remove all the muffins from the tin once done, and cool them to room temperature for at least 30 minutes.
- Serve immediately or store individually at room temperature in airtight containers for use within 2-3 days. Alternatively, keep the muffins separately in airtight freezer bags for up to 7 days in the fridge or freeze them for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 552
- Sugar: 49g
- Sodium: 497mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 84g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 104mg