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blackberry cobbler muffins

I’m obsessed with muffins and I’ve always been on a quest to create the perfect muffin with the most perfect top! I think I might have done it. These blackberry cobbler muffins aren’t too sweet as they’re made with coconut sugar, but the crumble topping is what makes them over the top delicious. You get a little sweet crunch with every bite!

vegan blackberry cobbler muffins
5 from 1 vote
Print Recipe

blackberry cobbler muffins

these are the perfect scrumptious and fruity muffins with a top you can pop!

Course Breakfast
Cuisine American
Keyword baked goods, fruit, muffins
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 1 dozen
Author Lauren Toyota

Ingredients

muffin batter

  • 2 C spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4  tsp ground all-spice
  • 1/2 tsp sea salt
  • 1 tbsp ground flax
  • 3 tbsp water
  • 1 C coconut sugar
  • 1 C nondairy milk
  • 2 tsp vanilla extract
  • 2 cups fresh blackberries

crumble topping

  • 1/3 C rolled oats
  • 2 tbsp coconut sugar
  • 2 tbsp vegan butter (cubed, solid, & cold)

Instructions

  1. Preheat oven to 375°F

  2. In a small bowl combine 1 tbsp ground flax with 3 tbsp water and whisk together. Set aside to thicken for about 10 minutes.

  3. In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, all spice, and sea salt. Stir with a fork until well combined. 

  4. In another mixing bowl whisk together coconut sugar, nondairy milk, vanilla extract, and thickened flax mixture until smooth. Add wet ingredients to the dry ingredients and combine until just mixed. 

  5. I prefer to lightly oil a muffin pan with coconut oil, but you could also use a non-stick spray or paper liners. Spoon a tablespoon of batter in the bottom of each cup. The secret to not smashing fresh blackberries in the batter and messing up what will be a perfect muffin is to strategically place the blackberries within the muffin batter. Place 2 to 3 blackberries in the middle then spoon another tablespoon or so of batter over top and place more blackberries on top. 

  6. To make the crumble topping put cold vegan butter, rolled oats, and coconut sugar in a small bowl and crumble together with your fingers until it's well combined. Sprinkle about a 1/2 tbsp on top of each muffin. 

  7. Bake for approximately 18 minutes or until a toothpick comes out clean and the tops are nice and golden brown. 

3 comments

  • Jennifer 9 years ago

    I understand why you had to freeze some so you didn’t eat them all. These look sooo yummy! I love those juicy blackberries inside!!

  • Luda 9 years ago

    Here I am baking these muffins. I had to add almost two cups of milk, it was so dry I could still see flour when I added only one c of milk. I also added egg, I thought flax seed substitutes egg in this recipe I didn’t have the flax. I also thought there was too much baking soda, I aded 1 and 1/2 tsp instead of 2 and I could still smell the baking soda when they were baking. I was tasting baking soda a bIt. Overall the recipe is good I would change few things if I would bake it next time.

    • laurentoyota 9 years ago

      that’s too bad! But then again, I am definitely never one to follow a recipe. Perhaps, even my own?! haha. I wouldn’t know what happened or affected it. If you come up with a new way to do it you can post it!

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