Blueberry muffins that have even more blueberry flavor? Coming right up. The key to these muffins’ delicious one-two blueberry punch is in freeze-dried blueberries, which are ground into a fine powder and mixed into the muffin batter. For peak muffin success, use a gentle touch in stirring up the batter and don’t overfill the muffin cups.

Darcy Lenz
Recipe by MyRecipes

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Darcy Lenz

Recipe Summary

active:
20 mins
total:
50 mins
Yield:
18 Muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Line 18 standard-sized muffin tin cups with liners.

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  • Place the freeze dried blueberries into the bowl of a food processor; pulse until berries are ground into a powder. Whisk together the blueberry powder, flour, baking powder, and salt in a large mixing bowl. (Whisk thoroughly) as the freeze dried berry powder has a tendency to clump. Add the blueberries to the flour mixture and toss gently to combine. 

  • Combine the sugar, egg, and egg yolk in a medium mixing bowl; beat vigorously with a whisk until incorporated and pale. While whisking, slowly pour in the melted butter, mixing until incorporated. Gently whisk in the sour cream. 

  • Add the sour cream mixture to the flour mixture; gently fold using a rubber spatula until batter forms and no large pockets of flour remain. Divide the batter evenly among the muffin cups. Bake 25-27 minutes or until the muffins are beginning to brown and a toothpick inserted into the center of muffins tests clean, rotating halfway through baking. 

  • Remove from oven and allow muffins to cool in the pan 5 minutes. Invert muffins onto a clean surface and stand them upright on a wire cooling rack; allow them to cool 15-20 minutes before serving. 

Chef's Notes

In testing, we used a miniature food processor to grind the blueberries, but you could also place the berries in a plastic zip-top bag, seal, and crush using a heavy, flat-sided object, such as a mallet.