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.
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.