Black And Wild Blueberry Muffins

Wild Blueberry Bear Claws sound dangerous but the only thing dangerous about them is becoming addicted to their great taste.

 

Ingredients

6 tablespoons sugar, divided
1/4 cup each butter or margarine and almond paste
1 cup crushed vanilla wafers
1 tablespoon milk
1 package (16 ounces) hot roll mix
1 1/4 cups fresh or frozen blueberries
1 egg, beaten
Lemon Icing
Sliced almonds, optional

Directions

Cream  4  tablespoons sugar, butter and almond paste until thoroughly mixed. Gradually add cookie crumbs; mix well.

Add milk to moisten and set aside. Add remaining 2 tablespoons sugar to roll mix and prepare dough according to package directions; let rest 5 minutes. Roll in 24 x 8 inch rectangle. Spread with almond paste, cover evenly with blueberries.

Starting on long side, roll up, seal and cut into eight 3-inch pieces. Make four evenly spaced slashes part way through each piece; bend into a curve so slashes open slightly. Place on greased sheet pans and let rise until doubled. Brush with beaten egg. Bake at 400 F 15 (205 C) to 23 minutes or until lightly browned.

Drizzle with lemon icing. Garnish with sliced almonds. Makes 8 servings. Lemon Icing: Add 1 to 2 tablespoons lemon juice to 1 cup powdered sugar and beat until mixture is drizzling consistency. Makes 1/2 cup

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Instructions

  1. 6 tablespoons sugar, divided
    1/4 cup each butter or margarine and almond paste
     1 cup crushed vanilla wafers
     1 tablespoon milk
     1 package (16 ounces) hot roll mix
     1 1/4 cups fresh or frozen wild  blueberries
     1 egg, beaten
     Lemon Icing
     Sliced almonds, optional

    Cream 4 tablespoons sugar, butter and almond paste until thoroughly mixed. Gradually add cookie crumbs; mix well.

    Add milk to moisten and set aside. Add remaining 2 tablespoons sugar to roll mix and prepare dough according to package directions; let rest 5 minutes.

    Roll in 24 x 8 inch rectangle. Spread with almond paste, cover evenly with blueberries. Starting on long side, roll up, seal and cut into eight 3-inch pieces. Make four evenly spaced slashes part way through each piece; bend into a curve so slashes open slightly. Place on greased sheet pans and let rise until doubled. Brush with beaten egg.

    Bake at 400 F 15 to 23 minutes or until lightly browned. Drizzle with lemon icing. Garnish with sliced almonds. Makes 8 servings. Lemon Icing: Add 1 to 2 tablespoons lemon juice to 1 cup powdered sugar and beat until mixture is drizzling consistency. Makes 1/2 cup

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