Dried Blueberries in a Moist Batter
Try substituting dried blueberries for fresh or frozen ones. They remain suspended in the batter during baking and maintain a more structured texture than their fresh or frozen counterparts. They’re also less likely to burst when they get hot.
There are some nutritional differences between dried and fresh fruit. But antioxidant activity is generally not one of them. A study published in The Journal of Biomedicine and Biotechnology looked at the effects that freezing and drying had on antioxidants in fresh blueberries. The berries were either frozen at roughly 4 degrees Fahrenheit for up to three months, or they were dried through one of two drying processes. Ultimately, when the researchers measured and compared their antioxidant activity, they found no significant differences between the fresh, dried, and frozen berries.
Makes 12 regular-sized muffins
1/2 cup (heaping) dried blueberries
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup sour cream or Greek yogurt
1 teaspoon vanilla
1/2 cup vegetable oil
- Put the blueberries in a small bowl and add just enough hot water to cover.
- Preheat the oven to 375 degrees. Spray 12 muffin tins with baking spray or line with cupcake papers.
- Put the flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
- Put the sugar, sour cream or yogurt, vanilla, oil, and eggs in another bowl. Whisk well to combine.
- Add the dry ingredients to the wet and stir until almost combined. Drain the blueberries and add them to the mixture. Stir just until the berries are well-distributed and the ingredients are combined. Stir just until dry ingredients are moistened (batter will be lumpy.)
- Portion the batter into 12 muffin cups. Bake at 400°F/200°C until lightly browned, about 15-20 minutes until toothpick inserted in center comes out clean.
- Remove muffins from pan; cool on wire rack. Serve warm.
- These also freeze well.
©2017 21st Century Simple Living www.21stcenturysimpleliving.com