This is one of my family favorites right here. My kids love them, I love them, everyone who tries them loves them. This is my go to dessert for get-togethers and it’s a recipe that you will get asked for over and over again. The oatmeal and muffin mix are things we couponers often have on hand, which can make this recipe a great frugal last minute idea. Do you need any other excuse to try these? I didn’t think so. We call these Blueberry bars.
I received this recipe from a good friend a while back and let me just say that it has changed my life. (I love being dramatic when it comes to food.) Even if you aren’t a huge fan of blueberries, you will like these. They are that good.
To start you will need 1 package of wild blueberry muffin mix, some quick cooking oats, brown sugar, butter and some raspberry preserves or blackberry jam.
In a large bowl combine dry muffin mix, oats and sugar. Cut in the butter until the mixture resembles crumbs.
Press part of the crumb mixture on the bottom of a greased 8 x 8 pan. ( I doubled the recipe for these photos so I used my 9 x 13). Next, mix the drained blueberries into jam or preserves and spoon this over the crumb mixture in pan.
Spread the blueberry mixture evenly over the crumbs.
Sprinkle the rest of the crumbs over the top of the berry mixture and pat it down.
I feel like I can eat the whole pan because it has oatmeal and fruit in it. (Ok, uhh that’s just so unhealthy right there, who would eat that much?)…me, that’s who. Wanna fight? I’ll take you down, I weigh more than you. 🙂
Bake at 375 degrees for 20-25 minutes or until light golden brown. Whatever you do, don’t eat it while its hot. You will want to, because it looks so good, but trust me. Wait until it has cooled completely. I hope you enjoy this as much as I do. I promise you it is worth every bite.
Recipe for Blueberry Bars
1 package wild blueberry muffin mix
1 cup quick-cooking oats
1/3 cup brown sugar
3/4 stick butter
1/2 cup blackberry jam or raspberry preserves
Drain blueberries. In large bowl combine dry muffin mix, oats, and sugar; cut in butter. Reserve about 1 1/2 cups of this crumb mixture; press the rest on the bottom of a greased 8 inch square pan. Gently fold drained blueberries into jam or preserves. Spoon over crumb mixture in pan; spread evenly. Sprinkle the rest of crumbs and pat them evenly onto berry mixture. Bake at 375 degrees for 20-25 minutes or until light golden brown. Cool completely and enjoy!
I so enjoy your site. You are hilarious. I have to start making your goodies. I hate cooking/baking but you make the recipes sound so easy and besides, I love to lick the bowls.
Thanks, Colleen! Glad to know I have a kindred spirit out there! 🙂
soo you just cut the butter in little pieces, like peanut size or bigger? Thanks, sounds great!!!
Laurie- You just use the can of blueberries that comes in the muffin mix.
Did you mention how many blueberries to add? I can see you use them but not sure how many! 🙂 can’t wait to try it!
Ha ha…I don’t think you weigh more than me!! I have seen your picture. Nice try though. By the way, think many of us have been guilty of eating the whole pan at times. Not saying if I have myself or not 😉
These look really yummy! Pictures are beautiful.