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Store This, Not That! > Blog > Cooking with Food Storage > Best-Ever Food Storage Blueberry Muffins Recipes
February 15th, 2012

Best-Ever Food Storage Blueberry Muffins Recipes


So we’ve talked about a lot of cakes thus far and I’ve shared a lot of tips for food storage like how to use beans for butter and oil and adding whole wheat.  Who can forget the super easy Molten Lava Cake, Banana Dream Cake, or the irresistible Tropical Orange Cake.  So far all of these cakes have been great after dinner treats but in my husband’s family, they have a saying “Life is short eat dessert first.”  So how do you feel good about eating cake during the first meal of the day?  Yeah, you you call it a MUFFIN!

So today I’m sharing the BEST muffin recipe ever.  They actually rise and rise really well.  Like what you would buy from a store!  You can tell from the picture that they are moist and have great texture.  I also picked up a new trick for using freeze dried fruit!


Best-Ever Food Storage Blueberry Muffins Recipes
Recipe Type: Breakfast
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 12
Start eating dessert first with this wonderful food storage breakfast that combines the best of both worlds-cake and nutrition!
  • 1 1/2 cups all-purpose flour (I used half all-purpose and half whole wheat)
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil (or white bean puree)
  • 1 egg (1 T. dry egg powder + 2 T. water)
  • 1/3 cup milk (1 T. dry non-instant milk powder or 2 T. dry instant milk powder + 1/3 C. water)
  • 1 cup fresh blueberries (1 1/4 C. freeze dried blueberries)
  • TOPPING (optional)
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon
  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil or bean puree into a 1 cup measuring cup; add the egg and enough milk to fill the cup. If you are using beans and powders for both milk and water, simply measure your bean puree and fill the rest of the cup with water. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.


Guess what….if you’re going to put freeze dried fruit in something like this-don’t bother trying to hydrate them. They get way too fragile and will stain everything you do purple-in the case of blueberries. Go ahead and just throw them in as they are and they will hydrate in the product and be much easier to stir.

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amazing reviews click here

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