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!
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Dried Blueberry Muffins
A favorite on-the-go breakfast treat, light snack, or luxury lunch box dessert. These dried blueberry muffins are best enjoyed warm with coffee or a cold glass of milk.
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
- 1 1/2 cups dried blueberries
Instructions
- Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Mix flour, baking powder, and salt in a bowl. Set aside.
- Put the dried blueberries in a small bowl and cover with hot water. Let them soak for 10 minutes to plump them up, then drain well.
- In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Add half the flour mixture to the butter mixture, then stir in the milk and sour cream. Add remaining flour and mix until just combined. Don’t overmix.
- Fold in the drained blueberries.
- Fill each muffin cup about 3/4 full with batter.
- Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then move to a wire rack.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
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!
Think your baking powder measure should be tsp not tbsp
You’re absolutely right, Erica. Thank you for bring that to my attention! Headed to change it now 🙂
All the blueberries sank to the bottom of muffin tin. If you want this done in 15 minutes you better up the temp to about 400°. The muffins are very moist, like cake.
If you toss the blueberries in a bit of flour to coat them and then mix them into the batter they won’t sink
I followed the recipe measurement for measurement….it has a cornbread consistency. Not as fluffy, more dense. Any thoughts on what I did wrong?
I’m really not sure, but I will say that one other person has mentioned the same outcome. With this in mind, I decided to update the post with a new recipe that uses sour cream to keep them nice and moist, and the ratios are different.