Blueberry Cobbler Muffins

Blueberry Cobbler Muffins combine the best of both worlds—tender, fluffy muffins with a deliciously sweet, crumble topping that brings the classic flavors of blueberry cobbler into a convenient muffin form. These muffins are packed with fresh blueberries and topped with a buttery, sugary streusel that adds the perfect crunch. They make an excellent breakfast, snack, or dessert and are sure to be a hit at any gathering!

Ingredients

Muffins:

• 1¾ cups all-purpose flour

• 1 tbsp all-purpose flour (for coating blueberries)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup granulated sugar

• ¼ cup unsalted butter, melted and cooled

• 2 large eggs, room temperature

• ½ cup buttermilk

• 1 tsp vanilla extract

• ½ tsp almond extract

• 1½ cups fresh blueberries, divided (1 cup for batter, ½ cup for topping)

Streusel Topping:

• ½ cup all-purpose flour

• ½ cup granulated sugar

• ¼ cup unsalted butter, melted and cooled

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:

1. Preheat the oven to 425°F (218°C). Line a standard 12-cup muffin pan with paper liners and set aside.

Mix Dry Ingredients:

1. In a small mixing bowl, combine 1¾ cups flour, baking powder, baking soda, and salt. Stir to blend.

Mix Wet Ingredients:

1. In a large bowl, add the sugar, melted butter, eggs, buttermilk, vanilla, and almond extract.

2. Beat with a handheld mixer on low speed until just combined.

Combine Batter:

1. Gradually add the dry ingredients to the wet ingredients. Beat on low for 1–2 minutes, or until the batter is smooth and lump-free. Do not overmix.

Prepare Blueberries:

1. Toss the blueberries with 1 tbsp flour to help prevent them from sinking. Set aside ½ cup for topping.

2. Gently fold the remaining 1 cup of blueberries into the batter, being careful not to break them.

Fill Muffin Pan:

1. Divide the batter evenly between the 12 liners.

2. Place 2–3 reserved blueberries on top of each muffin.

Make the Streusel Topping:

1. In a small bowl, combine ½ cup flour, ½ cup sugar, and ¼ cup melted butter.

2. Mix with a fork until crumbly and all ingredients are moistened.

Top the Muffins:

1. Sprinkle a generous amount of streusel topping over each muffin.

Bake:

1. Bake for 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool:

1. Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins

• Prep Time: 15 minutes

• Cook Time: 22 minutes

• Total Time: 37 minutes

Tips

• For a Bakery-Style Dome: For a muffin top with a beautiful dome shape, bake at 425°F for the first 5 minutes, then reduce the oven temperature to 375°F for the remaining bake time.

• Non-Stick Muffin Removal: Use paper liners with a light spray of non-stick spray for easy muffin removal.

• Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can use frozen blueberries. If using frozen, do not thaw them to prevent the batter from turning blue.

Variations

• Flavor Add-ins: Add a teaspoon of lemon zest to the batter for a citrusy twist. You can also add a handful of chopped nuts like walnuts or pecans to the batter for extra crunch.

• Make it Dairy-Free: To make these muffins dairy-free, use a non-dairy milk (like almond or oat milk) and substitute the butter with a dairy-free butter substitute.

Storage/Reheating

• Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days.

• Freezing: These muffins freeze well for up to 2 months. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. Reheat by microwaving for 20-30 seconds.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just don’t thaw them beforehand, or the batter may become too watery. Toss them with a little flour to prevent them from sinking in the batter.

Can I substitute the sugar in the recipe?

Yes, you can use a low-carb sweetener like erythritol or monk fruit to make these muffins sugar-free. Adjust the quantity according to your preferred sweetness level.

How do I prevent the muffins from sinking?

Coating the blueberries in a little flour before folding them into the batter helps prevent them from sinking to the bottom during baking.

Can I make these muffins ahead of time?

Yes, these muffins can be made ahead of time and stored for a few days in an airtight container. They can also be frozen for later enjoyment.

Can I add other fruits to these muffins?

Absolutely! You can experiment with other fruits like raspberries, blackberries, or strawberries. Just make sure to adjust the measurements accordingly.

Conclusion

Blueberry Cobbler Muffins are the perfect balance of sweet, tart, and buttery, with a crumbly streusel topping that adds an irresistible crunch. These muffins are easy to make and ideal for breakfast, a snack, or dessert. With fresh blueberries, a tender texture, and just the right amount of sweetness, they’re sure to become a favorite in your baking rotation!

Print