Sometimes it’s really great to have easy and yet delicious desserts that you can whip up with no planning. I have a couple items that I regularly make when I need to do a last minute dessert for a coworker’s birthday, a friend’s bad day, or just because I’m craving dessert RIGHT now. The key is really that the ingredients all reside in your kitchen. These blueberry crumb bars are about as easy as it comes, and if you’re like me, and keep frozen fruit in the freezer, you’ll generally have all these ingredients around.
I’ve made these muffins twice, and both times, they have been delicious. Most recently, I served them at our Easter brunch (see this post). There are a couple of things that make these more interesting than your average blueberry muffins. First of all, they have a yummy crunchy lemon streusel topping. Secondly, they involve blueberries in two forms- whole and then also a blueberry jelly of sorts that is swirled through the dough.
If you’re a muffin fan, I definitely recommend making these.
First of all, I have to apologize for my absence. I’d always planned to take a week and a half off while on vacation, but was forced to take even longer! As soon as I got back to DC, I was hit with a horrible case of the flu. And it pretty much took me a full week to get back to normal.
But now that I’m back, I’m baking like crazy. In fact, I spent the entire day in the kitchen today. I have lots of new recipes to share with you! First up are Raspberry Swirl Rolls with Cream Cheese Frosting.