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With my last eFoods order, along with several other things I bought several types of freeze dried fruits. I got strawberries, raspberries, and (my favorite) blueberries. I had heard they are good to snack on as well as to add to baked goods.

I have decided that taking them along in a snack bag is a nice idea. They are very lightweight and they have a lot of flavor (though they definitely aren’t filling to eat). But that isn’t my favorite way to use them.

I wanted to try them in muffins. I didn’t have a blueberry muffin recipe on hand – though that definitely would have worked – so instead I decided to use a recipe that I have used a lot of times over the years. It is a very sweet muffin, and I decided the sweetness of the blueberries would work well with it. In fact, these muffins are so sweet that I usually don’t even use any jam or jelly on them, just some butter. They are a terrific comfort food.

Before starting the muffins, rehydrate the blueberries. The eFoods blueberries (and other fruits) come in small pouches. It is easy to open a package, use as many as you want, and keep the rest for snacking or making more muffins or other baked goods (blueberry pancakes, anyone?) another day. They keep great, just fold over the top and use a bag clip to keep any excess air out.

To rehydrate the freeze dried eFoods blueberries or other fruit, empty one pouch into a bowl, add one cup of water, and let sit for half an hour. To speed up the process, put the bowl with fruit and water into the microwave for just 1-2 minutes. Drain the water from the blueberries and they will be ready to use.

Here is the recipe I used for my blueberry muffins – see if you like them, too!

Blueberry Muffins

  • 1/4 cup butter or margarine
  • 1/3 cup sugar
  • 1 egg
  • 1/2 cup milk, scant
  • 1 1/2 cups flour
  • 1 2/1 tsp. baking powder
  • 1/2 cup freeze-dried blueberries, rehydrated

Cream the butter and sugar well. Add well-beaten egg. Sift flour with baking powder; add alternately with milk. Gently fold in blueberries. Fill greased muffin tins (or tins lined with muffin papers) to half. Bake 20 minutes at 400 degrees. Makes one dozen.

Freeze dried fruits are healthy and nutritious, and they keep very well. I’m glad I have a way to use them that I know my whole family loves. Blueberry muffins are always a hit around my house! Next, I’m going to try making these muffins with the raspberries or strawberries, I know my family will love them, too.

You might also want to try these Raspberry Chocolate Chip Muffins. The recipe makes them sound delicious!

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