I’m obsessed with muffins! I’ve always been on a quest to create the perfect muffin with the most perfect top! I think my goal has finally been accomplished. 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’ll get a little sweet crunch with every bite!
These are scrumptious if eaten warm with some vegan butter! You can even whip up a breakfast smoothie, like the strawberries & cream smoothie, for a double dose of berry goodness in the morning. It’s official – homemade muffins are officially better than store-bought muffins any day of the week. Especially when they’re blackberry cobbler flavored!
blackberry cobbler muffins
These are the perfect scrumptious and fruity muffins with a top you can pop!
- 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
- 1/3 C rolled oats
- 2 tbsp coconut sugar
- 2 tbsp vegan butter (cubed, solid, & cold)
Preheat oven to 375°F.
In a small bowl, combine 1 tablespoon of ground flax with 3 tablespoons of water and whisk together. Set aside to thicken for about 10 minutes.
In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, all spice, and sea salt. Stir with a fork until well combined.
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.
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.
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 tablespoon on top of each muffin.
Bake for approximately 18 minutes or until a toothpick comes out clean and the tops are nice and golden brown.
4 thoughts on “blackberry cobbler muffins”
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!!
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.
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!
I just made these, and they turned out great! I used all purpose flour and frozen blueberries. I also added 1/4 cup of chopped pecans. I baked them a little longer, about 26 minutes. The only thing I would do different next time is maybe add another 1/2 cup of coconut sugar. I was looking for a banana-free muffin recipe, and this one was perfect!