The muffin top is crunchy, the inside is soft. The taste is fantastic.
This recipe works wonderfully with blueberries! The house smells delicious. I cannot wait to share these delicious muffins with my family.
I found this recipe in my Taste of Home’s Best Holiday Recipes 2008 edition. The recipe is on page 49, and it calls for raspberries, which I do not have, but I have plenty of blueberries and they work perfectly in this recipe. The recipes in this thick, beautiful magazine have photos that tempt you.
½ cup butter, softened 1 cup white sugar 2 eggs 1 teaspoon lemon juice 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt ½ cup sour cream ½ cup chopped walnuts 3 medium bananas, mashed 1 cup blueberries (coat the berries in flour; about 1 tsp)
Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan.
In a large bowl, cream together the softened butter and sugar. Add the lemon juice and vanilla, mix well. Add the eggs. Combine the flour, baking soda, baking powder and salt, stir into the butter mixture until smooth. Mix in the sour cream, walnuts and bananas. Stir in the blueberries. Spread evenly into the prepared pan.
Bake at 350 degrees F for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Jim brought in 2 pints of blueberries from our garden, and I needed to save the peaches as they were several days old. Peaches ae a great price right now. This makes a lot of juice so it is perfect for topping the ice cream
Fᴏʀ ᴛʜᴇ Fɪʟʟɪɴɢ:
2 pints blueberries
5 or 6 peaches, peeled, pitted and cut into 1-inch chunks
1/2 cup granulated sugar
grated zest of 1 lemon
1/4 c. cornstarch 🍑 Fᴏʀ ᴛʜᴇ Tᴏᴘᴘɪɴɢ:
1 1/4 cups whole-wheat flour
1/2 cup rolled oats
1 cup packed light or dark brown sugar
1/2 tspns ground cinnamon
Kosher salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 tspn pure vanilla extract
Ice cream or whipped cream for serving
1. Preheat oven to 350
For the filling, in a large mixing bowl, combine the blueberries, peaches, gran sugar, lemon zest and cornstarch. Place the fruit mixture in a wide shallow baking dish (2 to 2 1/2 qurarts) or 8 1-cup ramekins. Set aside.
2. For the topping, in a food processor, combine the flour, oats, brown sugar, cinnamon and a pinch of salt and pulse.
3. Add the butter and vanilla to the food processor and pulse, pulse, pulse, until the mixture looks dry and crumbly. Add 1 tablespoon water and pulse again until the mixture starts to come together (I did not need to do the water part)
Sprinkle the topping over the blueberry mixture.
4. Bake the crisp until the filling is hot and bubbly and the topping is crispy and nicely browned. 35-40 minutes. (I did 40 minutes here in Indiana)
Papas Cutting Board 