There were two things I needed to accomplish Saturday (well, many more than 2 things but these things were of paticular importance.) 1. Make a tasty breakfast treat to take to our small group at church Sunday morning. 2. Use the fresh fruit in my fridge before it went bad.
The result: Blueberry Streusel Muffins and Blackberry Walnut Bread
Success! I was skeptical at first, but both turned out quite tasty...especially the Blackberry Walnut Bread. These recipes are keepers -- both are very easy, fairly quick, and can be eaten right away or savored over time.
Blackberry Walnut Bread (makes 2 loaves)
2 C all-purpose flour
1 t baking soda
1 t salt
1/2 t ground cinnamon
1/4 t ground nutmeg
2 C sugar
1/4 t ground allspice
4 eggs, well beaten
1 1/4 C vegetable oil
2 C fresh blackberries (frozen if not in season)
1 C halved walnuts (or chopped if you prefer)
Mix dry ingredients together. Add eggs and oil. Fold in blackberries and walnuts just until mixed. Pour into 2 well-greased 9 x 5 x 3 inch bread pans at 350' for 60 minutes. Cool in pans on cooling rack at least 5 minutes before eating.
Blueberry Streusel Muffins (makes 12)
1/4 C butter, softened
1/3 C sugar
1 egg, beaten
1 t vanilla extract
2 1/3 C all-purpose flour
4 t baking powder
1/2 t salt
1 C milk
1 1/2 C fresh blueberries (frozen if not in season)
Streusel: (this would also be yummy as the topping for a pie!)
1/2 C sugar
1/3 C all-purpose flour
1/2 t ground cinnamon
1/4 C cold butter
Cream butter and sugar together. Beat in egg and vanilla; mix well.
Combine the flour, baking powder and salt; add to creamed mixture alternating with milk.
Fold in blueberries.
Fill 12 greased or paper-lined* muffin cups 2/3rds full.
In a small bowl combine streusel ingredients, cutting in butter with a pastry fork until cumbly.
Sprinkle over muffins generously. (don't worry about the streusel mix getting all over the muffin pan; after baking and while you wait for the muffins to cool, you can peel the extra struesel off the pan and snack on it...guilty pleasure)
Bake at 375' for 25 - 30 minutes or until browned. Cool for 5 minutes in pan, then remove to wire rack (or eat immediately)
*Hint: I prefer greasing muffin tins over using paper cups. Get the baking spray that combines oil with flour and your cupcakes, muffins, and breads will slide right out of the pan.