Blackberry Cobbler Muffins have a crunchy top and juicy blackberries within, giving you the feeling that you are diving into a warm bowl of cobbler.
You might not want cobbler for breakfast, but you’ll definitely want these muffins.
To begin, line a standard 12 muffin pan with liners and set aside. Preheat your oven to 350 degrees.
In a bowl, combine 2 cups of flour, 1/2 teaspoon baking soda, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 3/4 teaspoon cinnamon.
In your mixing bowl, combine an egg, 1/4 cup plain applesauce, 2 tablespoons of extra virgin olive oil, and a cup of brown sugar.
Mix until smooth.
Add in half of your flour mixture and mix completely. Next pour in a cup of milk and a teaspoon of vanilla. Mix completely. Add in the remaining flour mixture and mix until smooth.
In a small bowl, place 2 cups of frozen or fresh blackberries. Sprinkle in 2 tablespoons of flour and stir to coat.
Add the berries into the batter and fold them in.
Scoop the batter into the pan, dividing it evenly between the cups.
Sprinkle each muffin with a teaspoon and a half of demerera sugar (such as Sugar in the Raw).
Bake for 20-24 minutes or until they test done in the center with a toothpick.
Remove from the pan and cool the muffins on a rack for a few minutes.
Serve warm or room temperature.
Enjoy!
Blackberry Cobbler Muffins
Ingredients
- 2 c + 2 Tb flour, divided
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ¾ teaspoon cinnamon
- 1 egg
- 1 c brown sugar
- ¼ c plain applesauce
- 2 Tb extra virgin olive oil
- 1 teaspoon vanilla
- 1 c milk
- 2 c frozen or fresh blackberries
- ¼ c demerera sugar, divided
Instructions
- To begin, line a standard 12 muffin pan with liners and set aside. Preheat your oven to 350 degrees.
- In a bowl, combine 2 cups of the flour, baking soda, baking powder, salt, and cinnamon. In your mixing bowl, combine the egg, applesauce, oil, and brown sugar. Mix until smooth.
- Add in half of your flour mixture and mix completely. Next pour in the milk and vanilla. Mix completely.
- Add in the remaining flour mixture and mix until smooth.
- In a small bowl, sprinkle in the remaining 2 tablespoons of flour onto the blackberries and stir to coat.
- Add the berries into the batter and fold them in.
- Scoop the batter into the pan, dividing it evenly between the cups.
- Sprinkle each muffin with a teaspoon and a half of demerera sugar (such as Sugar in the Raw).
- Bake for 20-24 minutes or until they test done in the center with a toothpick.
- Remove from the pan and cool the muffins on a rack for a few minutes. Serve warm or room temperature.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
Blackberry cobbler was my grandmother’s specialty and it holds a special place in my heart! These muffins look sensational, Constance! Great post and thanks for sharing the recipe!
Thank you so much Bill!
Nice muffins. Thank you, Constance. Have a Great Weekend.