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Dehydrated Recipes

Blueberry-Lemon Muffins | Commercial Dehydrators

Chock-full of berries with an extra snap of flavor provided by the addition of lemon zest. And there's no need to rehydrate the blueberries they go straight from your pantry into the batter!

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Machine recommendation
Servings Icon
Serves
Makes 12 muffins
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 2 large eggs
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon dehydrated lemon zest
  • 1 & 1/2 cups milk
  • 2 & 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup dehydrated blueberries
Ingredients
macros
Instructions
  1. Preheat the oven to 350°F. Put liners in a regular-size muffin pan.
  2. In a large bowl, beat the eggs and brown sugar together, then add the butter, vanilla, and lemon zest and beat until smooth. Whisk in the milk. Add the flour and baking powder and mix just until combined (don't overmix or your muffins will be tough). Fold in the blueberries and let batter sit for 10 minutes.
  3. Ladle the batter into the liners, filling them no more than three-quarters of the way full. Bake until the tops are golden brown and spring back when touched, about 20 minutes.
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Machine recommendation
Servings Icon
Serves
Makes 12 muffins
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 2 large eggs
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon dehydrated lemon zest
  • 1 & 1/2 cups milk
  • 2 & 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup dehydrated blueberries
Ingredients
macros
Instructions
  1. Preheat the oven to 350°F. Put liners in a regular-size muffin pan.
  2. In a large bowl, beat the eggs and brown sugar together, then add the butter, vanilla, and lemon zest and beat until smooth. Whisk in the milk. Add the flour and baking powder and mix just until combined (don't overmix or your muffins will be tough). Fold in the blueberries and let batter sit for 10 minutes.
  3. Ladle the batter into the liners, filling them no more than three-quarters of the way full. Bake until the tops are golden brown and spring back when touched, about 20 minutes.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/