The great thing about muffins, compared to bread or buns, is that they're fast. You can decide you want muffins for breakfast, then have them ready in about a half-hour.
While we all know I love bread, good bread takes time. Muffins are now.
This time, I was craving blueberry muffins, but didn't have fresh or frozen blueberries. What I did have was dried blueberries. Even better, they were the tiny wild Maine blueberries. If you don't have any dried blueberries, throw in whatever dried fruit you have.
I didn't want to overwhelm the muffins with blueberries. I wanted muffins with blueberries, not blueberries surrounded by muffin. This recipe results in a very tender cake-like muffin (even though I used white whole wheat flour, which can sometime result in a denser product). You can use all white flour for this recipe, or half white and half whole-wheat. You can even use something other than water to hydrate your blueberries.
To fancy it up, I made them in these fun shapes instead of plain muffin tins. If you're making these in regular tins, a bit of sugar sprinkled on top before baking would add some glitter and crunch as well.
- Active time: 15 minutes
- Total time:30 minutes
- 1/4 cup dried blueberries
- 9 ounces (about 2 cups) flour (at least 1/2 all purpose flour with the remaining white whole wheat)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup sugar
- 1 cup milk
- 1/2 cup vegetable oil
- 1 egg
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 flours, baking powder, and salt in a bowl. Whisk to combine. Put the sugar, milk, oil, and egg in another bowl. Whisk to combine.
Add the dry ingredients to the wet and stir until almost combined. Drain the blueberries and add them to the mixture. Stir until the berries are well-distributed and the ingredients are combined.
Portion the batter into 12 muffin cups. Bake at 375 until lightly browned, about 15 minutes.