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, 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.