Blueberry Cobbler Muffins
Deliciously sweet and buttery blueberry cobbler in individual muffin form!
Equipment
- Muffin tin 12-cup muffin tin
- Mixing bowls At least two
Ingredients
Muffin Batter
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Milk
- 1 teaspoon Vanilla extract
Cobbler Topping
- 0.5 cup All-purpose flour
- 0.5 cup Brown sugar Packed
- 4 tablespoons Cold butter Cut into small pieces
- 2 cups Fresh blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the milk and vanilla extract and stir until just combined.
- Gently fold in the blueberries.
- Fill each muffin liner about 2/3 full with batter.
- In a separate bowl, combine the flour, brown sugar, and cold butter. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the muffin batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Notes
For a crispier topping, broil the muffins for the last minute of baking. Store leftover muffins in an airtight container at room temperature.