Sometimes recipes shouldn’t get past the theory stage. Crockpot desserts fall into this category.
I was in an experimental mood one Super Bowl Sunday and decided to make a new dessert for my annual girls-only I Hate Super Bowl Sunday High Tea — Crockpot Blueberry Crumble. Although I questioned how a crumble topping would crisp if a hermetically sealed lid kept the moisture in, but was seduced by the promise of enough free time to dust, polish the silverware and make extra scones. Crockpot desserts were plug ‘n play. In theory.
My guests dubbed the resulting dessert “Blueberry Goo”. We all tried one bite from the guinea pig plate, but agreed that the glue-like consistency overpowered what little taste remained after the blueberries, oatmeal and sugar had bubbled away for three hours. So, what do you do with a tub of goo? Give it to the men folk. Full of testosterone and KFC, sports fans will eat anything. In theory.
Even they wouldn’t touch it. Lesson learned. Don’t waste good blueberries on dodgy recipes.
Here is a recipe for lovely, light blueberry muffins. They are delicate, almost cake-like. The gentle hint of lemon supports but doesn’t overwhelm the blueberries. Serve with tea and no fear of rejection. Oh yes, no crockpot required.
Wild Blueberry Muffins
- 1/4 cup soft butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 1/2 cup pastry flour
- grated rind of 1 lemon
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup milk
- 1 cup wild blueberries
- Cream butter and sugar together until light and fluffy.
- Add egg and mix well.
- Sift dry ingredients together. Add flour mixture to the butter mixture, alternating with milk. (Begin and end with flour for the best texture. Not sure why, but this works.)
- Toss blueberries with lemon rind and gently fold into batter. Do not over-mix.
- Fill 12 muffin tins with paper cups or grease with butter. Fill 2/3 full with batter.
- Bake in preheated 375F oven for 15-20 minutes.
- Remove from tins and cool on rack.