My cravings lately have included anything with butter and brown sugar. These two desserts did the trick! The muffins are my grandma's recipe and they're amazing. Any blueberries will do - don't worry about fresh picking them. For the crisp, make sure you head to your local farmer's marker because it's in season and it's scrumptious.
Blueberry Muffins
1 1/2 c. flour
3/4 c. sugar
2 t. baking powder
1/4 c. cold butter
1 beaten egg
1/2 c. milk
1/2 t. vanilla
3/4 c. berries
Mix the first three ingredients together. Use a pastry blender to cut in the butter. Take a cup of that mixture out and save it for the topping. To the remaining mixture, add the egg, milk and vanilla. Fold in the berries. Scoop into cupcake holders (only about half full).
With the saved cup of butter mixture, melt an additional 2 T. of butter and pour it over, then mix until crumbly. Spoon the topping over each of the muffins before baking. Bake at 400° for 20 minutes.
Rhubarb Crisp
1 c. rolled oats
1/2 c. sifted flour
1/2 c. brown sugar
1/4 t. salt
1 t. cinnamon
1/2 c. butter
4 c. fresh cut rhubarb -->
(I actually did half rhubarb, half strawberries)
Place oats, flour, brown sugar, salt and cinnamon in a bowl and mix to blend. Add softened butter and blend well with a pastry blender. Arrange rhubarb in a buttered baking dish. Spread oatmeal mixture on top of rhubarb and press down lightly. Bake at 350° for 30 minutes. (My rhubarb had sat around for a week before I used it so it was nice and soft after 30 minutes - you may need longer so just test it with a fork for tenderness)
This recipe will also work with peaches, apricots and/or apples!
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