Blueberry Cobbler Muffins

These Blueberry Cobbler Muffins are a delicious blend of sweet, fresh blueberries and a crunchy, buttery streusel topping. They’re light, fluffy, and bursting with berry goodness, making them the perfect choice for breakfast, dessert, or a mid-afternoon treat. With their combination of soft muffin texture and crisp streusel, these muffins are sure to become a favorite!

Why You’ll Love This Recipe

These muffins are a perfect balance of sweet and crumbly. The fresh blueberries provide bursts of juicy flavor in every bite, while the streusel topping adds a delightful crunch. The added hints of almond and vanilla extracts elevate the flavor profile, making these muffins irresistibly fragrant and flavorful. Whether you’re enjoying them warm from the oven or as an afternoon snack, these Blueberry Cobbler Muffins are sure to please everyone.

Ingredients

For the Blueberry Muffins:

• 1¾ cups all-purpose flour

• 1 tablespoon all-purpose flour (for coating the blueberries)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup granulated sugar

• ¼ cup unsalted butter, melted and cooled

• 2 large eggs, room temperature

• ½ cup buttermilk

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract

• 1½ cups fresh blueberries, divided into 1 cup and ½ cup

For the 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

1. Preheat the Oven

Preheat the oven to 425°F. Line a standard muffin pan with 12 paper liners. Set aside.

2. Prepare the Dry Ingredients

In a small mixing bowl, combine 1¾ cups of all-purpose flour, baking powder, baking soda, and salt. Stir to combine.

3. Mix the Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, melted butter, eggs, buttermilk, vanilla extract, and almond extract.

4. Combine Wet and Dry Ingredients

Using a handheld mixer on low speed, beat the wet ingredients until just combined.

5. Add Dry Ingredients to Wet Ingredients

Gradually add the dry ingredients to the wet mixture and beat for 1-2 minutes until smooth with no lumps. Avoid overmixing to keep your muffins tender.

6. Prepare the Blueberries

In a small bowl, toss the fresh blueberries with 1 tablespoon of flour to coat them. This helps prevent the blueberries from sinking to the bottom of the muffins.

7. Fold the Blueberries into the Batter

Set aside ½ cup of the coated blueberries for topping the muffins. Gently fold the remaining 1 cup of blueberries into the batter, being careful not to break the berries.

8. Fill the Muffin Pan

Evenly divide the batter among the 12 muffin cups.

9. Top the Muffins

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

10. Make the Streusel Topping

In a small bowl, combine the flour, sugar, and melted butter. Use a fork to mix the ingredients until it forms a crumbly texture.

11. Add the Streusel Topping

Sprinkle the streusel topping evenly over the muffins.

12. Bake

Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

13. Serve

Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 22 minutes

• Total Time: 37 minutes

• Servings: 12 muffins

• Calories: 250 kcal per muffin

Variations

• Add nuts: For added crunch, mix in chopped walnuts or pecans to the batter or sprinkle on top along with the streusel.

• Lemon twist: Add a teaspoon of lemon zest to the batter for a bright, citrusy flavor that complements the blueberries.

• Gluten-free: Use a gluten-free all-purpose flour blend to make these muffins gluten-free.

• Dairy-free: Substitute the buttermilk with almond milk or another dairy-free alternative and use dairy-free butter in the streusel topping.

Storage/Reheating

• Storage: Store the cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 1 week.

• Reheating: To enjoy these muffins warm, simply microwave them for 10-15 seconds or heat them in a 350°F oven for 5-7 minutes.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure to toss them with the flour and keep them frozen until you’re ready to fold them into the batter to avoid them turning mushy.

2. Can I make these muffins ahead of time?

Yes! You can prepare the muffin batter the night before and refrigerate it until you’re ready to bake. Just make sure to let it sit at room temperature for a few minutes before filling the muffin cups and baking.

3. Can I use a different type of flour?

You can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend, but keep in mind that the texture and flavor may change slightly.

4. Can I skip the streusel topping?

Yes, if you prefer a simpler muffin, you can skip the streusel topping. The muffins will still be delicious!

5. How do I prevent the blueberries from sinking to the bottom?

Tossing the blueberries in flour before adding them to the batter helps prevent them from sinking. You can also save some to sprinkle on top.

6. Can I freeze these muffins?

Yes, you can freeze the muffins. Wrap them tightly in plastic wrap or place them in an airtight container, and freeze for up to 3 months. To reheat, microwave or warm them in the oven.

7. Can I make these muffins vegan?

Yes, substitute the eggs with flax eggs and use dairy-free butter and a plant-based milk alternative to make them vegan.

8. How can I make these muffins less sweet?

Reduce the amount of sugar in the batter or the streusel topping if you prefer a less sweet muffin.

9. Can I add other fruit to these muffins?

Absolutely! Feel free to mix in other fruits like raspberries, blackberries, or strawberries for a delicious twist on the classic blueberry muffin.

10. Can I make mini muffins instead?

Yes, you can make mini muffins by adjusting the baking time. Bake them for about 12-15 minutes or until a toothpick comes out clean.

Conclusion

These Blueberry Cobbler Muffins are a perfect combination of sweet, tangy blueberries and a crunchy, buttery streusel topping. Whether you’re enjoying them for breakfast, as a snack, or as a dessert, they’re sure to be a hit with everyone. With simple ingredients and minimal prep time, these muffins are a delicious and satisfying treat you can whip up anytime!

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