Blackberry Cobbler Muffins

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.

Blackberry Cobbler Muffins from The Foodie Army Wife

 

To begin, line a standard 12 muffin pan with liners, 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.

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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.

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Mix until smooth.

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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.

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In a small bowl, place 2 cups of frozen or fresh blackberries. Sprinkle in 2 tablespoons of flour and stir to coat.

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Add the berries into the batter and fold them in.

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Scoop the batter into the pan, dividing it evenly between the cups.

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Sprinkle each muffin with a teaspoon and a half of demerera sugar (such as Sugar in the Raw).

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Bake for 20-24 minutes or until they test done in the center with a toothpick.

Blackberry Cobbler Muffins from The Foodie Army Wife

Remove from the pan and cool the muffins on a rack for a few minutes.

Blackberry Cobbler Muffins from The Foodie Army Wife

Serve warm or room temperature.

Blackberry Cobbler Muffins from The Foodie Army Wife

Enjoy!

Blackberry Cobbler Muffins from The Foodie Army Wife

Blackberry Cobbler Muffins
 
Prep time
Cook time
Total time
 
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.
Serves: 12 muffins
Ingredients
  • 2 cups + 2 Tb, flour, divided
  • ½ tsp salt
  • ½ tsp baking soda
  • 1½ tsp baking powder
  • ¾ tsp cinnamon
  • 1 egg
  • 1 c brown sugar
  • ¼ c plain applesauce
  • 2 Tb extra virgin olive oil
  • 1 tsp vanilla
  • 1 c milk
  • 2 c frozen or fresh blackberries
  • ¼ c demerera sugar, divided
Instructions
  1. To begin, line a standard 12 muffin pan with liners, set aside. Preheat your oven to 350 degrees.
  2. 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).
  3. 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.
  4. Enjoy!

Comments

  1. says

    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!

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