Originally Posted by
true4uca
Oh I didn't realize I would have to replump them. I was hoping with the dried berries to not have to work so fast to avoid getting blue batter. Is there a way to avoid this. When I buy baked muffins the batter isn't blue like mine. I thought the reason was they used dried berries.
We hand pick blueberries & freeze them. When I want to make blueberry muffins I let them thaw to room temp & then drain them really well. Mix the batter & the last thing I do is fold in the berries. I never have blue batter.
I would take the dried berries & plump them in water until soft. Then drain them really well.