Augason Farms Freeze Dried Whole Blueberries are a delicious and nutritious snack right out of the can that everyone is sure to enjoy. When reconstituted, they mix easily and beautifully in pancakes, granola, muffins and cheesecake. That means they are ideal for everyday use, as well as for emergency food storage.
- 30 year shelf life*
- 26 servings per container
- 12 oz, institutional size (#10) can
- No refrigeration needed
- Easy to prepare
- For emergency food storage, camping or everyday use
- Non-GMO
- Now Certified Gluten Free
* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).
Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes
Blueberry Muffins
1 cup whole wheat flour
1 cup unbleached flour
2 teaspoons baking powder
1 cup milk or buttermilk
2 eggs – beaten
1/4 cup butter – melted
1/3 cup sugar
1 teaspoon vanilla
1 cup Augason Farms Freeze Dried Whole Blueberries
Pinch of salt
Rehydrate blueberries in lukewarm water for 15 minutes. Grease or line a muffin tin with papers. Sift dry ingredients. Beat eggs, milk, butter, vanilla, and sugar together. Add to dry ingredients. Drain blueberries and add to muffin mixture. Spoon into muffin tin and bake at 375 °F for 25 to 30 minutes or until golden brown. Makes 12 muffins.
Blueberry Sour Cream Crumb Pie
3 cups Augason Farms Freeze Dried Whole Blueberries
1 pint sour cream
2 eggs - beaten
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
Cover blueberries with lukewarm water and let sit for 15 minutes until rehydrated. Drain berries and combine with all filling ingredients. Spoon berry mixture into prepared crust. Sprinkle with remaining crumbs and bake at 350°F for 50 minutes. Serve warm or chilled, topped with whipped cream.
