Today is National Blueberry Muffin Day. Hooray! We love to munch on fresh, warm blueberry muffins. They’re perfect with coffee for a sweet, satisfying breakfast, and they even make a delicious snack or dessert with a cold glass of milk.
We love to bake blueberry muffins with our delicious dried blueberries. Our dried blueberries are plump, moist and packed with fresh blueberry flavor. A handful of walnuts makes these muffins simply perfect.
To start, measure 1/3 cup of dried blueberries into a bowl. Add just enough hot water to cover the berries, and let the dried blueberries soak for at least 10 minutes.
In a medium bowl, measure out 1 cup of all-purpose flour, 1 cup of Ultragrain white whole wheat flour, 1 tsp. of freshly grated orange peel, 1 tsp. salt and 2 tsp. baking powder. Stir the dry ingredients lightly to combine. In a separate bowl, whisk together 1/2 cup of sugar, 1 egg, 1 cup of regular milk or unsweetened almond milk, 1/4 cup of unsweetened applesauce and 1/4 cup of vegetable oil. Slowly add the dry ingredients to the wet ingredients, stirring lightly until the ingredients are nearly combined. Drain the dried blueberries and add them to the muffin batter, along with 1/4 cup of walnuts.
Line a muffin tin with paper muffin cups and evenly divide the batter among the 12 cups. Bake the blueberry muffins at 375F for 12-15 minutes, or until lightly browned on top. Allow the muffins to cool on a wire rack before serving.
This recipe is quite flexible, making it a great match for those who are following a special diet. Try making them with a combination of coconut flour, almond flour and gluten-free all-purpose flour for a real treat! You can also add different types of nuts, such as pistachios or pecans, or leave them out altogether and double the amount of dried blueberries. It’s up to you!
What are some of your favorite blueberry muffin recipes?