Introduction

Oh friend, let me tell you about a little secret weapon I keep in my back pocket for those moments when you just NEED a warm, comforting dessert, like, right now. You know the feeling? Maybe it’s a rainy afternoon, you had a long day, or maybe you just saw some gorgeous blueberries at the market and inspiration struck! Whatever the reason, these Mini Blueberry Cobbler Cups are here to save the day. They remind me of cozy kitchen smells and simpler times, but without all the fuss. Seriously, we’re talking minimal ingredients and maximum deliciousness in under 20 minutes. Get ready to fall in love!

Why You’ll Love This Recipe

Fast: From start to finish, you’re looking at about 20 minutes. Perfect for a weeknight treat!
Easy: If you can open a can of biscuits and stir, you can make these. No fancy techniques needed!
Giftable: Pop a couple in a cute container for a neighbor or friend who needs a little pick-me-up.
Crowd-Pleasing: Warm blueberry cobbler in individual portions? Who could say no?!

Ingredients

Gather your goodies! Here’s what you’ll need to whip up these little cups of happiness:

1 can refrigerated biscuit dough (8 count): This is our secret shortcut to instant cobbler topping and crust. Easy peasy!
1 cup fresh or frozen blueberries: The star of the show! Use fresh when they’re in season, but frozen work beautifully too (no need to thaw!).
2 tablespoons sugar: Just enough to sweeten those berries and make them bubbly.
½ teaspoon lemon juice: A little squeeze of citrus brightens everything up and makes the blueberry flavor pop!
½ teaspoon vanilla extract (optional): I love the hint of warmth vanilla adds, but feel free to skip if you don’t have it on hand.
1 tablespoon flour (optional, if berries are very juicy): If your berries look extra plump and juicy, a tiny bit of flour helps thicken the filling just right.
Butter or non-stick spray for greasing: To make sure those precious cobbler cups slide out easily.

How to Make It

Okay, ready? This is where the magic happens. It’s so straightforward, you won’t believe it!

First things first, let’s get the oven ready. Preheat your oven to 375°F (190°C). While it’s heating up, grab your trusty muffin tin and give each cup a good grease with butter or non-stick spray. This step is key so they don’t stick!
Next, grab a medium bowl. Toss in your blueberries, sugar, lemon juice, that optional splash of vanilla, and the optional flour if you’re using it. Give it all a gentle stir, just enough to coat the berries. See how they’re already starting to look delicious?
Now for the biscuits! Pop open that can. Take each biscuit and slice it horizontally into two thinner rounds. You’ll have 16 rounds in total.
Time to build our cups! Take one of those biscuit rounds and press it into the bottom and up the sides of each greased muffin cup. You’re creating a little crust pocket for the filling. Do this for all 8 cups.
Now, spoon that gorgeous blueberry mixture into each dough-lined cup. Don’t overfill them – about two-thirds full is perfect.
Take the other 8 biscuit rounds you sliced. Tear or cut them into smaller, rustic pieces. Scatter these pieces over the top of the blueberry filling in each cup. This is your cobbler topping!
Pop the muffin tin into your preheated oven. Bake for 15 to 20 minutes. You’ll know they’re done when the biscuit topping is golden brown and you can see that yummy blueberry filling bubbling up around the edges. Keep an eye on them as ovens can vary!

Substitutions & Additions

This recipe is super forgiving and loves a little creativity! Here are a few ideas:

Change the fruit: No blueberries? Try raspberries, blackberries, sliced peaches, or even diced apples (you might need to cook apples for a few minutes first).
Add some spice: A pinch of cinnamon or nutmeg in the berry mixture is absolutely divine, especially in the fall or winter.
Crunchy topping: For a little texture, sprinkle a few oats or a pinch of coarse sugar over the top of the biscuit pieces before baking.
Make it lemon-blueberry: Add a bit of lemon zest along with the juice for an extra bright punch of flavor.

Tips for Success

Here are a few pointers to make sure your mini cobblers turn out perfectly every time:

Don’t skip greasing: Seriously, grease the tin well! It makes removal so much easier.
Don’t overfill: Filling the cups too high can cause the berry mixture to bubble over and make a mess in your oven. Two-thirds is the sweet spot.
Watch the bake time: Oven temperatures can vary. Start checking around 15 minutes. You want golden tops and bubbly filling, but not burnt edges.
Handle dough gently: The biscuit dough is easy to work with, but try not to overwork it when pressing it into the cups.

How to Store It

If by some miracle you have leftovers (mine usually disappear fast!), here’s how to keep them:

Once cooled, store the Mini Blueberry Cobbler Cups in an airtight container at room temperature for a day, or in the refrigerator for up to 2-3 days. They’re lovely cold, but even better gently warmed up!

FAQs

Got questions? I’ve got (brief) answers!

Can I use frozen blueberries? Absolutely! No need to thaw them beforehand.
Can I make the filling ahead of time? You could mix the berry filling a few hours ahead and keep it in the fridge. Don’t assemble the cups until you’re ready to bake, though, as the dough can get soggy.
Can I make a full-size cobbler with this idea? Yes! You could press whole biscuits into the bottom of a small baking dish, top with the filling, and then top with torn biscuits. Baking time will be longer, likely 25-35 minutes.
How do I reheat them? A quick zap in the microwave (30-60 seconds) works well, or pop them back in a 350°F (175°C) oven for a few minutes until warmed through.

Ridiculously Easy Mini Blueberry Cobbler Cups

A quick and comforting dessert made with refrigerated biscuits and fresh or frozen blueberries, ready in under 20 minutes.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Servings 8 cups

Equipment

Muffin tin greased well
Medium bowl

Ingredients

Main Ingredients

1 can refrigerated biscuit dough 8 count
1 cup blueberries fresh or frozen, no need to thaw if frozen
2 tablespoons sugar
0.5 teaspoon lemon juice
0.5 teaspoon vanilla extract optional
1 tablespoon flour optional, if berries are very juicy
butter or non-stick spray for greasing

Instructions

Preheat oven to 375°F (190°C). Grease a muffin tin well with butter or non-stick spray.
In a medium bowl, toss blueberries, sugar, lemon juice, optional vanilla extract, and optional flour (if using) until berries are coated.
Open the can of biscuit dough. Slice each biscuit horizontally into two thinner rounds, resulting in 16 rounds.
Press one biscuit round into the bottom and up the sides of each greased muffin cup to create a crust pocket. Do this for all 8 cups.
Spoon the blueberry mixture into each dough-lined cup, filling about two-thirds full.
Take the remaining 8 biscuit rounds. Tear or cut them into smaller pieces and scatter them over the top of the blueberry filling in each cup.
Bake for 15 to 20 minutes, or until the biscuit topping is golden brown and the blueberry filling is bubbling up around the edges. Keep an eye on them as ovens vary.

Notes

Don't skip greasing the muffin tin well for easy removal. Don't overfill the cups to prevent bubbling over. Watch the bake time closely as oven temperatures vary; aim for golden tops and bubbly filling. Handle the biscuit dough gently when pressing it into the cups.