How was the weekend? Mine was fantastic. The boys were gone with their dad and I had every intention of working all weekend and taking the husky for a forever long hike buuuuut that didn’t work out. I did, however, have this Peach Blueberry Crisp to pick at while I caught up on everything last night so it wasn’t too bad.
Speaking of things stereotypical 20-something girls like, I was at Target the other day and saw a shirt that said, “Don’t be basic”.
And I was all, “Is that your way of being ironic, Target?”
Because Target is kind of the motherland for us basic ones.
But anyway, today I bring you muffins. Muffins with pumpkin and blueberry. So they’re kind of fall-ish and still kind of summer-ish. The blueberries I used were taaaaaart, though, so you may wanna make these sooner rather than later. Or just use frozen ones – which just came to me and I totally wish I would’ve done that instead.
According the magazine I got these from, they’re biscuit muffins. Which I didn’t know was a thing but Better Homes & Gardens probably knows better than me. They’re more airy and fluffier than a typical muffin. Kind of like a cupcake. And they totally melt in your mouth!
Ask my husky. She had 4 when I made a taco run last night.
I hope you guys are having a relaxing and wonderful weekend. I’m gonna spend my day watching my Broncos and all the other teams I don’t really care about. But first, I’m gotta track down my fave food truck because they’re doing pumpkin arepas this weekend. Yeah, you heard me right. Pumpkin. Arepas.
Blueberry Crumb Bars – fresh blueberry bars with a crumb topping. The perfect use for summer blueberries!
My kids start school next week, y’all!
It hit me yesterday and I rushed around trying to get shots for the 4 year old and then get school supplies for the 7 year old. I’m just amazed at how fast summer went.
But you know what that means!
SNOW IS COMING!
I’m super excited about snow. Super, super, super excited. I think if there was a competition to see who in the world loves snow the most, it’d be me. Followed closely by the idiot husky.
One thing I am going to miss about summer is the berries. This is the first year that I’ve actually liked raspberries – isn’t that weird? Like, I used to think they were seedy and gross (like blackberries – bleh!) but this year, I am all about them. And I’m sad because they’re already at that point where they’re mushy before you even buy them! My raspberries were so leaky this week that I walked around the entire grocery store with a big red streak down my nose before my 7 year old said, “Hey mom, is that makeup on your nose?”
Blueberry Crumb Bars!
I bought a big thing of blueberries this week too and thankfully got a lot of use out of them before they started to turn on me. I threw what we had left into these Blueberry Crumb Bars!
I love anything with a crumb topping, especially anything fruity! These are delicious and really simple to make.
1cup2 sticks cold unsalted butter, cut into 1/4-inch pieces
1large egglightly beaten
For the filling:
juice of one lemon
Preheat oven to 375F. Line a 9x13-inch pan with parchment paper leaving an overhang on opposite sides to lift the bars out after baking.
In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar until the sugar is moist and fragrant. Add the flour, baking powder, and salt to the bowl and whisk to combine. Add the butter and egg to the bowl, and use a pastry cutter to cut them in until the pieces of butter are no larger than small peas – the mixture should look like coarse meal. Transfer half of the mixture to the prepared pan and pat into an even layer to form the crust.
In a medium bowl, stir together the lemon juice, sugar, and cornstarch. Add the blueberries, and toss gently to coat them evenly. Pour the blueberry mixture over the crust and spread evenly. Crumble the remaining crust/topping mixture over the blueberries to cover.
Bake for 40-45 minutes, or until topping is golden brown and the filling bubbles around the edges. Remove the pan to a wire rack and allow the bars to cool completely in the pan. Once cool, use the parchment “handles” to lift the bars out and cut into squares (I actually like to refrigerate them for an hour or two before cutting – it makes for neater squares). Store in an airtight container in the refrigerator.
Oh berry season, the best time of the year. It rivals the holidays in my book. There’s nothing prettier than bright strawberries nestled in a pie crust or like this bar, blueberries covered in a streusel topping.
These bars were delicious, easy, and took no time to make which means these are pretty much perfect. The streusel is made from the same dough that the bottom is made of which makes it that much easier. As always, I used my fingers to make the dough because I don’t own a food processor and I threw my pastry cutter out the first time I used it, so don’t be discouraged if you don’t own either of them. The one complaint I have, which isn’t really even a complaint, is that the crust and topping got soft after sitting overnight. I think these would be great for a potluck or an office party or somewhere where they would all be consumed in one day.