Mouthwatering Blueberry Muffins

Welcome to our delectable freeze-dried blueberry muffin recipe – a delightful twist on the classic treat that will have you reaching for seconds! By incorporating freeze-dried blueberries into this scrumptious creation, we unlock a plethora of benefits that take these muffins to the next level.

Unlike their fresh counterparts, freeze-dried blueberries boast intensified flavors and a concentrated burst of natural sweetness, ensuring each bite is a flavor explosion in your mouth. Not only do they lend a gorgeous pop of color to the muffins, but their light and airy texture ensures even distribution throughout the batter, leaving you with a moist and evenly infused crumb.

Additionally, freeze-dried blueberries have an extended shelf life, making them convenient and available year-round, allowing you to enjoy the taste of summer whenever the craving strikes. Freeze-Dried Blueberries will rehydrate as you mix them into the batter, they'll naturally rehydrate!

So, gather your baking essentials, and let's embark on this delightful journey to create these irresistible blueberry muffins!

Don't forget the key ingredient!

Ingredients

• ½ cup softened butter

• 1¼ cups sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 2 cups flour

• ½ teaspoon salt

• 2 teaspoons baking powder

• ½ cup milk

• 2 cups Saratoga Farms Freeze-Dried Blueberries

• 3 teaspoons sugar

Preparation

1. Step 1

   Preheat your oven to 375.

2. Step 2

   Cream the butter and 1¼ cups sugar until light.

3. Step 3

   Add both eggs, one at a time, beating well after adding each one. Add vanilla.

4. Step 4

   Sift together the salt, flour, and baking powder, then add dry ingredients to the creamed mixture alternately with the milk.

5. Step 5

   Crush ½ cup dry Saratoga Farms Freeze-Dried blueberries with a fork, and mix into the batter. Fold in the rest of the whole berries.

6. Step 6

   Use cupcake liners to line a 12-cup standard muffin tin, and fill 3/4 of the way with batter. Sprinkle the 3 teaspoons of sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

7. Step 7

   Remove the muffins from the tin and cool for at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, but they will likely be gobbled before that. Once muffins have cooled completely they can also be frozen and eaten later!