Augason Farms Freeze Dried Whole Blueberries. Rehydrate them with a little water and enjoy them in any number of meals, or eat them as is for a healthy and delicious snack. They’re also great for 72 hour kits and long term food storage! Each #10 sized can includes 26 half-cup servings.
- Certified Gluten-Free
- Enjoy out of the package for a healthy, on-the-go snack
- Add to smoothies, cereals, desserts, salads and more
- Makes delicious jam
- Perfect for long term food storage, emergency preparedness and survival food
- Shelf life up to 30 years*
Try Augason Farms’ recommended recipes below!
BLUEBERRY SOUR CREAM PIE
3 cups Augason Farms Freeze Dried Whole Blueberries
6 cups warm water
1 pint sour cream
2 eggs, beaten
1 cup Granulated White Sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
Prepared crust
Cover blueberries with lukewarm water and let sit for 5 minutes. Drain berries and combine with all filling ingredients. Spoon berry mixture into prepared crust. Bake at 350°F for 50 minutes. Serve warm or chilled, topped with whipped cream.
BLUEBERRY MUFFINS
1 cup whole wheat flour
1 cup Augason Farms Enriched Unbleached All Purpose Flour
2 teaspoons baking powder
1 cup milk or buttermilk
2 eggs, beaten
1/4 cup butter, melted
1/3 cup Augason Farms Granulated White Sugar
1 teaspoon vanilla
1 cup Augason Farms Freeze Dried Whole Blueberries
Pinch of salt
Rehydrate blueberries in lukewarm water for 5 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.