Sourdough Blueberry Cinnamon Muffins are quickly becoming a favorite at our house. The sourdough makes it a dense, yet tender muffin, and the addition of cinnamon brings on a whole new flavor as well as color. Our middle daughter and her family are always excited …
I like to make this Country Rice Cereal with Blueberries when I have some leftover rice. It’s so creamy and delicious, lightly scented with cinnamon and loaded with fresh blueberries.
This summer I made my first Blueberry Crumble with Oat Flour. It was so delicious and wonderful with a scoop of vanilla ice cream.
When I was searching out recipes, I wondered this as well. What exactly is the difference? Apparently, a crisp will have either nuts or oatmeal mixed in with the sugar and butter to make a crispy top for your dessert, while a crumble is more of a streusel topping of flour, sugar, and butter. However, the majority of the recipes I found for crumbles included oats in the ingredients, which seemed quite confusing to me.
In an effort to be authentic, I decided to grind the old fashioned oats into a flour. This still gave the dessert a crispy top, without the texture of rolled oats.
I also learned that crumbles and crisps originated in Britain in World War II when supplies for pies and pastries were rationed. It’s always fun to learn the history behind food and recipes, don’t you think?
Preheat oven to 375 degrees. Prepare a 8-inch baking dish by coating with baking spray. You may use a round or square cake pan, or even a special oval baking dish, such as those pictured above by the Pioneer Woman. I love her products, especially her bakeware.
Gather your ingredients so that you have everything close at hand.
In a large bowl, whisk together the granulated sugar, cornstarch, ground cinnamon, and kosher salt. Add blueberries and lemon juice. Gently fold until blueberries are coated well. Spoon blueberries into the prepared baking pan.
Using a food processor, grind old-fashioned oats until they become a fine powder. I like to grind a larger amount than what I need and then I’ll store it for later use.
In a small bowl, combine the all-purpose flour, oat flour, brown sugar, and kosher salt. Add small pieces of butter and using your fingers, mix in until butter is fully incorporated.
Crumble the topping over the blueberries to cover the entire top surface.
Bake in preheated oven until lightly browned and sauce is bubbly, 30-40 minutes.
Serve with scoops of vanilla ice cream. This recipe will serve 4-6 people.
See more Desserts Here. View more Blueberry Recipes Here.
I first tried making this Blueberry Peach Slab Pie while on vacation with our family in Branson, MO. I wanted a fun and easy dessert to make for one of our meals there, and this pie was a perfect hit. To make things even easier, …
Here’s a delicious recipe for Country Blueberry Pie that uses fresh blueberries and a homemade pie crust. So yummy! Especially when served with whipping cream or ice cream!
