Blackberry Cobbler Muffins
A quick and easy breakfast muffin, these taste just like your favorite dessert- but in portable, hand held form.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast, Brunch, Snack
Cuisine: American
Servings: 12
Calories: 226kcal
For The Muffins
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 2 tsp baking powder
- 1/3 cup canola oil
- 1 large egg
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 1 6 oz container blackberries
For The Crumble Topping
- 1/4 cup flour
- 1/4 cup granulated sugar
- 3 tbsp butter, cold
To Make The Muffins
In stand mixer add your flour, sugar, salt and baking powder and whisk to combine.
In 2 cup measuring cup add your oil, egg, milk and vanilla and whisk to blend. Add in to your flour mixture and mix together until just combined. Fold in your blackberries
Line a cupcake pan with paper liners. Using an ice cream scoop, distribute batter evenly in prepared pan.
To Make The Crumble Topping
In a large mixing bowl, using a fork or pastry blender, mix together your flour, sugar and butter until crumbs form.
Sprinkle crumbs evenly on top of the muffins.
Bake at 400 degrees for 20-20 minutes until slightly golden, remove from oven to cool.
Calories: 226kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 86mg | Potassium: 121mg | Fiber: 1g | Sugar: 17g | Vitamin A: 130IU | Calcium: 53mg | Iron: 1mg