Blueberry Muffins (made with freeze-dried blueberries!)
Homemade blueberry muffins are the quintessential breakfast comfort food.
Soft and lightly sweet with juicy mounds of fresh fruit throughout, blueberry muffins are bits of hand-held summer flavor. These fluffy quick breads provide us with filling nutrition for the body in a quick and portable fashion.
Sadly, once summer has passed, those muffins can be a rare delicacy. Muffins made from frozen berries are never quite the same in texture or flavor as their fresh counterparts.
Freeze-Dried Blueberries = Blueberry Muffins Any Time Of Year!
Now the home baker can skip the less-than-ideal frozen berries and infuse the entire muffin with blueberries.
These gorgeous, vibrant purple muffins are sure to please the eye and delight children and adults alike. More than just their charming color, these are full of intense blueberry flavor without a single whole globe of fruit inside.
These blueberry muffins with freeze-dried blueberries are sure to be the talk of any breakfast or brunch buffet table.
Perfect For Kids To Bake, Too!
As there are no berries to tenderly fold into the batter, there’s no need to worry about crushing the berries. This alone makes these muffins an ideal beginning recipe for a child baker.
Using melted coconut oil and avoiding the creaming step further makes it a wonderful beginning recipe for the new baker.
Like the more familiar blueberry muffin, these are perfect for quick breakfasts either at home or on the go.
In addition to being a delicious fresh meal, these muffins can be frozen for even busier mornings. Simply bake, cool, and freeze in an airtight container. Thaw at room temperature and it will likely be ready by lunch.
Your local fresh blueberry season may have passed but that should not keep anyone from enjoying homemade blueberry muffins.
Whip up a batch of these blueberry muffins with powdered, freeze-dried blueberries any time of year for a feast for the eyes and the stomach.
- 2cups organic unbleached all-purpose flour
- 1cup freeze-dried powdered blueberries
- 2teaspoons baking powder
- 1/2teaspoon baking soda
- 1/2teaspoon Wildly Organic Himalayan Pink Salt
- 2 eggs
- 1cup pure maple syrup
- 1/2cup prepared Wildly Organic Coconut Milk Powder
- 1/2cup Wildly Organic Expeller-Pressed Coconut Oilmelted
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Preheat oven to 375F.
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Grease muffin tins.
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Sift together the flour, powdered blueberries, baking powder, baking soda, and salt. Set aside.
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Whisk together the eggs, maple syrup, coconut milk, and melted butter.
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Pour the wet ingredients into the dry and mix just until incorporated.
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Pour the batter into prepared muffin tin, filling each cup 3/4 full.
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Bake in preheated oven for 15-18 minutes or until inserted toothpick comes out clean.
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Cool in pan 5 minutes before removing to cool completely on wire racks.
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Store in an airtight container for up to 3 days.
Have you ever baked with freeze-dried fruits? Would you like to try these bright purple blueberry muffins made with freeze-dried blueberries?
The post Blueberry Muffins (made with freeze-dried blueberries!) appeared first on Wildly Organic.
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