I love fresh fruit and berries (hence all the jam I make) but I also love to bake with them! I don’t know about you, but I LOVE baking in the fall. Just something about the smells of cinnamon and sugar and the warmth of the oven… and though I’m not usually a cooking blog, these all turned out pretty good so I thought I’d share. Most of the recipes I found on Pinterest or cookbooks I have, so I don’t take credit for them! Enjoy!
Blackberry Scones (recipe is for blueberry, but I used blackberries)
Apple Crisp (sorry we ate it before I got a photo!)
Blueberry Crumble Muffins (recipe below)
This recipe is adapted from a recipe in a cookbook I have called Food For Family and Friends by Ryland, Peters and Small which can be purchased here. Makes 12 muffins.
2 1/4 cup flour
3 Tbl baking powder
1 tsp baking soda
1/2 teaspoon salt
2 eggs, beaten
1 stick unsalted butter melted
3/4 cup sour cream
1/4 cup whole milk
1 1/4 cup raspberries (I used blueberries)
3/4 cup flour
5 Tbl butter, chilled and cut into pieces
2 Tbl sugar
3 Tbl slivered almonds
Preheat the oven to 375. Line the muffin pan and grease the surface of the pan where the muffins will rise and stick.
For the crumble, putting the flour and butter in a food processor and pulse briefly. Put in a bowl and add sugar and almonds and crumble it together.
For the muffins, mix the flour, baking powder, baking soda, sugar, and salt into a mixing bowl. In another bowl mix the eggs, melted butter, sour cream, and milk. Wisk. Pour the wet into the dry and and add the blueberries and fold until combined.
Pour into the prepared muffin pan and fill to the top and then add the crumble. Bake 25 minutes at 375 and then Enjoy!!