Can you guess what these are?
From afar, they look like raisins, but on a closer look, they have a different aura of fruity sophistication.
These are dried blueberries – they have that signature blueberry tanginess, wholesome sweetness, and leathery-silky mouthfeel that make you easily forget how much you have already eaten.
After nibbling on these for a couple of days, I made Blueberry Muffins using dried blueberries, and it was a hit! The base is still moist, and the nuts and dried blueberries gave each bite a different texture and flavor profile.
Dried Blueberry Muffins
- 130 grams all-purpose flour
- 90 grams brown sugar
- ¼ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ tsp vanilla
- 125 ml buttermilk
- 60 mL corn oil
- ¾ cup USA dried blueberries
- ½ cup chopped nuts (cashew or almonds, optional)
- 2 pcs overripe banana
- 2 pcs eggs
- Sift all dry ingredients and mix.
- Mash the bananas.
- Mix all wet ingredients with the banana.
- Pour in vanilla, buttermilk, oil, and eggs. Mix.
- Mix dry and wet ingredients thoroughly until no lumps appear, but do not overmix.
- Put in dried blueberries and nuts.
- Transfer the batter into a lined or buttered muffin tray, about ¼ cup each.
- Bake at 180C for 30 minutes.
Blueberries aren’t only good in baked goods. Aside from fresh and dried, blueberries are also available as frozen, infused, and pureed, making them versatile enough to be made into soups, salad dressings, sauces, desserts, or beverages.
At any time of the year, we can enjoy these nutritious little wonders of nature.
I encourage you to take advantage of blueberries’ unique color, flavor, versatility, and adaptability to add more fruits and fiber into your diet.
This post is sponsored by USA Blueberries Philippines. All opinions are mine.
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