Blueberry Cobbler Muffins

 I am always disappointed when someone promises fresh muffins then proceeds to open a packaged mix.  I strongly believe muffins that come from a mix are a sin, they just cannot measure up to the delight found in a truly home-baked muffin.   Something so delightful and yet so easily attainable.  Get your muffin pan out it’s time to bake a batch of edible hugs.  Let us begin!

Our wet team includes 1 egg, 3/4 cup milk and 1 teaspoon of vanilla extract.  Whisk to combine and set aside.  

Next comes our creaming team.  Muffins are the less “desserty” cousins of cupcakes, and all cakes must include a creaming team.  1 cup sugar and 1/2 cup butter.  Beat until it becomes light and fluffy.

Time for the dry team; 2 cups flour, 1 1/2 teaspoons baking powder and a pinch of salt.   Sift together.  Alternate adding small amounts of dry and wet ingredients  to the butter and sugar while beating in a stand mixer. 

Time for the the star of these muffins; blueberries!  Toss blueberries in 2 tablespoons of flour and gently fold into batter.   Divide batter into muffin cups.

Now we have to prepare the cobbler topping.  1/2 cup flour, 4 tablespoons melted butter, 1 teaspoon cinnamon and 1/2 cup brown sugar, stir together with a fork.  

Sprinkle the cobbler topping on top of each muffin.  Bake at 400 F for 18-20 minutes or until golden brown.  Seriously, edible hug right here.  Enjoy!


Pedantic Foodie  

Recipe: Blueberry Cobbler Muffins (adapted from Baking at Home’s Blueberry Muffins)

makes:  about 1 dozen 


2 cups + 2 tbs all-purpose flour (divided)

1 1/2 teaspoons baking powder 

pinch of salt

3/4 cup milk

1 egg

1 teaspoon vanilla extract

1/2 cup unsalted butter (softened, please)

1 cup sugar

1 1/2 cups fresh blueberries (rinsed and patted dry) 

Heat oven to 400 F.  Sift 2 cups flour, baking powder  and salt together.  In a separate bowl cream together butter and sugar until light and fluffy.  Whisk together egg, milk and vanilla.  Alternate adding dry and wet ingredients to creamed mixture mixing on low speed until everything has been well combined.  Toss blueberries with 2 tablespoons flour and gently fold into batter.  Divide batter into muffin cups.  Prepare Cobbler Topping, place about 1-2 tablespoons of topping on each muffin and bake for 18-20 minutes.  Enjoy!

Cobbler Topping

1/2 cup all-purpose flour 

1/2  cup brown sugar 

1 teaspoon cinnamon 

4 tablespoons melted butter 

Mix ingredients together with a fork and sprinkle over blueberry muffins before making.