Trying to find something to do with those seasonal berries in the fridge? Always those lonely blueberries or random fruits that you know wont get eaten in time, but you have NO idea what to do with them.
Muffins & Cobbler. Two American Classic desserts that are underrated! They are so versatile and lend themselves easily to a wide variety of fruits. Here are two recipes that are not only easy but delicious. Both recipes use blueberries, however any berry would work perfectly for either recipe.
- 2 pints berries (I used a mixture of blackberries and blueberries) Dont have fresh? Use frozen, but increase the corn starch to 1/4 cup
- 1/8 cup cornstarch
- 1/4 cup white sugar
- 1 lemon, zested and juiced
- Pinch of salt
- Dash of cinnamon and nutmeg (can be omitted)
- 1 package prepared sugar cookie dough (the kind in the rolled tube) Feel free to make your own cobbler topping but this works out so perfectly with a little help from the supermarket!
Preheat the oven to 350 degrees.
Toss together all ingredients except the sugar cookie dough. Pour into a 13×9 greased glass baking pan. Crumble the sugar cookie to evenly across the top of the berry mixture. Bake for 20-25 minutes or until bubbly and the cookie topping is golden brown.
Blueberry Streusel Muffins
- 2 cups all purpose flour (feel free to substitute whole wheat flour, but remember texture may vary slightly)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup dark brown sugar (don’t have any? use white or light brown)
- 6 tablespoons butter, melted
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup low-fat vanilla yogurt (Greek yogurt or other flavors would work as well, have fun with this one!)
- 1 cup blueberries (again, use any fruit! But if it is frozen, toss the blueberries in 1/4 cup of the flour to prevent turning your batter Smurf colored)
- 1/2 cup sugar
- 1/2 cup oats
- 1/4 teaspoon cinnamon
- 1/4 dark brown sugar
- 6 tablespoons butter
Preheat oven to 375 degrees. Grease or line your muffin tins. (this recipe makes about 12)
Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Scoop batter with an ice cream scoop and divide evenly between the 12 cups. I use the ice cream scoop so the muffins are more or less uniform and not a miss shaped mess!
Whisk together 1/2 cup flour, 1/2 cup oats, 1/4 cup dark brown sugar and cinnamon in a small bowl. Cut in the 6 tablespoons of butter with a fork or pastry blender until this mixture is coarse and the butter is pea sized. Top each muffin with a generous layer of this crumb topping. (trust me, the more there is the better)
Bake until golden brown and a toothpick inserted into the center of a muffin comes out clean. This will take about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.
*For an added touch drizzle muffins with a lemon glaze. Just whisk some powdered sugar with the juice of one lemon until desired consistency. Drizzle this mixture using a fork or spoon in any manner you want. The lemon will go great with the berries and may cut some of the sweetness.