Blueberry Cobbler Muffins

Blueberry Cobbler Muffins

Blueberry-cobbler-Muffins

Who doesn’t  LOVE Blueberry Cobbler!?

Well now you can have it for breakfast with Blueberry Cobbler Muffins that are loaded with blueberries!

Topped with sweet, crunchy cobbler topping….Need I say more!?

This recipe is a winner with the buttermilk and  sour cream in the batter!

For those who cannot get buttermilk readily, click this link here for How to Make Buttermilk

What are you waiting for?

Breakfast is served!

Or Dinner??

5.0 from 1 reviews
Streusel Topping
 
Prep time
Total time
 
First prepare the streusel topping and freeze while you are preparing the batter for the coffeecake Ingredients
Author:
Serves: 1¼cup
Ingredients
  • All Purpose Flour ½ cup (63g)
  • Light Brown Sugar ½ cup (105g)
  • Salt ¼ teaspoon
  • Ground Cinnamon ¼ teaspoon
  • Unsalted Butter COLD 4 Tablespoons (56g)
Instructions
  1. Cut the cold butter into cubes the size of peas
  2. In a medium bowl combine all the ingredients together and with a fork and then switch to the fingertip method to push all the ingredients together and through the butter making a slight mushy paste.
  3. Freeze until ready to use.
 
5.0 from 1 reviews
Blueberry Muffin Batter
 
Prep time
Cook time
Total time
 
Preheat oven to 350° F
Substitute any berry or chopped diced fruit that you like in place of the blueberry
Author:
Serves: 18 muffins
Ingredients
  • All Purpose Flour 2 cups (250g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Unsalted Butter ½ cup (1 stick) (112g)
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ½ cup (105g)
  • Salt ¾ teaspoon
  • Eggs large 2 (100g)
  • Vanilla Extract 2 teaspoons
  • Sour Cream 1 cup (230g)
  • Buttermilk ½ cup (120ml)
  • Blueberries 2 cups
Instructions
  1. Cream the butter and sugar together on medium to high speed for about 5 minutes or until light and fluffy, scraping the bowl as necessary.
  2. Combine the eggs with the vanilla extract and whisk together. Slowly add the egg / vanilla mixture to the butter / sugar mixture while beating on low- medium speed.
  3. Scrape bowl to ensure no lumps remain while blending in the rest of the egg.
  4. Add the sour cream and mix on high speed for about 20 seconds
  5. Sift together the flour, baking powder and soda and salt and add to the mixer, beat on low speed to combine well.
  6. Add the buttermilk slowly while mixing on medium speed.
  7. Add the blueberries and fold in by hand to avoid mashing
  8. Pour batter into paper liner prepared muffin pan and then top with frozen streusel.
  9. Bake in preheated 350°F oven for approximately 25- 35 minutes or until a springy to the touch when pressed gently in the center.
  10. Cool completely before serving
Notes
Store muffins at room temperature in an airtight container for up to 4 days



Muffins will go stale before they will go bad



Baked muffins can be frozen for up to 1 month, although I do not prefer to freeze muffins, they are so quick and easy to make it's best to bake and eat them fresh
 

 

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50 Comments

    1. You can add cocoa powder in place of some flour and add 1 Tablespoon coffee paste (just some instant coffee dissolved in water)
      Or keep it a blond muffin (no cocoa powder and add some chips for the chocolate

  1. Morning Gretchen are these baked at 375 or 350? Thank You for sharing all of your wonderful recipes the Molasses Cake was gone in a day, I made cake instead of Bread, heavenly!!

      1. No worries, I used the 375 for 15 minutes and finished off at 350, these were wonderful, I also made a Crème Brulee layered Muffin with this recipe, guess where the law of Physics put the Brulee!! I substituted the milk for Crème Brulee Coffee Creamer, and used your wonderful Topping, it melted and formed a wonderful Crust on top, Making Raspberry and White Chocolate Muffins for Breakfast!!

  2. Hi Gretchen,
    I think the last time I wrote you were still at your Bakery in NJ.
    You have confused me here with this copy of the recipe. In the Complimentry e-book muffins and quick breads the same recipe yields 24 and here it yields 9, what gives? Is it the size of the pans, are these larger than cupcake pans? I have pans that hold 3 1/2 oz each in each cup are they considered cupcake pans or muffin pans? Can you clarify the various size pans? What are those Giant Texas size Muffins?

    Thanks,

    Mike

    1. the ebook says 24?
      Woops.
      Its actually more like 18- but this one I just updated, thanks – its 18
      (I did a half recipe at my house when I was testing it for the hudredth time and it gave me 9 with the half batch

      1. Thanks for the clarification on the yield but can you detail the various cupcake/muffin pans? Ive read your page on pan sizes but you don’t talk about cupcake and muffin pans.

        Are my pans at 3 1/2oz per cup considered cupcake or muffin pans? I see larger 3 1/2 inch paper cups in the stores and I figured them to be for muffins as they don’t fit my pans.

        Mike

        1. I have this exact one- its whats considered “standard” as opposed to jumbo or mini – those are the 3 sizes for pans Wilton Standard Muffin Pan
          Muffin pans and cupcake pans are the same thing
          They are 2.75″ diameter and about 1 1/8th deep
          When I load the papers the paper sticks up just a tiny bit over the cavity of the muffin tin

          1. Thanks I sure miss not being able to stop in at the bakery when I’m in NJ. Now that you have sold the place will the “Crumb Boss” finally reveal the super secret crumb recipe? Those Crumb Buns were great!

  3. Hi Gretchen! I have frozen boysenberries from my summer harvest. Could I use them? Should I thaw them fully, partially or not at all? As always thank you!

  4. Quick question Gretchen, is this recipe about the same as the other muffin recipe that you postedbefore all the changes that were made. ..? I have ABOUT ALL your recipes written down 😉 so i have the “old”/other recipe…

      1. thx! (I ment texture wise and taste)… but i didnt specify anyway..lol thx im going to write THIS one down anyway…can never have too many muffin recipies!!!!!! (especailly your recipies….they are amazing! 😀

  5. Hi Gretchen
    thans for your wonderful muffin recipe. The taste and lightness we r e devine, the only problem i had was they baked fkat. I did start them at 375 and than drop to 350 . What could you suggest l do to get a rounded top?

    Rosemary

    1. this recipe doesnt dome too much due to the lightness of the recipe, vs those more dense muffins that have more flour and structure as opposed to here with the added sour cream and buttermilk for taste
      AS you see in the picture mine aren’t too domed either- but delicious!

  6. My blueberries all fell to the bottom of the cupcake liner. Any suggestions to get them to float a little better. I used frozen blueberries and a larger cupcake liner.

    1. Really? This did not happen to me, but some like to toss the blueberries in flour before adding to the batter- it is supposed to help (honestly I have never done this- I dont have trouble- my batter is stiff too especially after adding the frozen blueberries, it made it even MORE stiff! those berries were like stuck in cement! LOL)

  7. Hi Gretchen, thank you for sharing all the great recipes.
    I’m making your pumpkin muffins, Cinnamon pecan streusel and banana nut muffins for my bake sale this weekend. I think they would be better to cut the salt back to maybe 3/4 tsp instead of 1 1/2 tsp that the recipe calls for. I did cut it back on the banana nut muffins and they tasted much better. The others seemed a tad too salty. 🙁

  8. This was the second attempt at making one of your muffin recipes and it again failed. (firs one were those BEST vanilla muffins and they ended up all sinked empty feeling on the inside and hard and crunchy on the top) Well this time no different, I did a forest fruit version as I did not have just blueberries, I did everything as per instruction (creamed the butter and sugar for a long time as supposedly this was my mistake first time and that’s why sugar top got created. The only alteration I did was use low fat greek yoghurt instead of buttermilk (simply because we can’t find this in Europe). Not sure if that was the case but the muffins did not even want to come out (even when I baked them with shirts), the bottom was still mooshy the top was dry and crunchy and it had almost a salty feeling to it. 🙁 And of course they did not dome. Oh I also mistakenly mixed the berries in with the hand mixer so the mixture became purplish (could that have alter it as well into making it such a disaster?)

    Do you have a muffin recipe that one cannot go wrong with, for the whole wide world not just US? One without the Buttermilk? Also I find it confusing which flour to use as our flours are named by the type (400, 500, 850..etc) meaning the amount of minerals that is left behind when they burn the flour; on top of that they are also divided into “sharp” (bigger particles, still invisible to the eye) and “smooth” (more finely milled). So which would the All purpose flour be here? I used “smooth” white flour for this muffin recipe type 500 if I am not mistaken. 400 being the lowest number we have (meaning the most unhealthy, would you say that could be called Pastry flour?) We already established that we don’t have cake flour in Europe anyhow. I am very confused with these flours and find that already the slightest change in the recipe can alter it and make the final product unsatisfactory.

    Thank you very much for your answer. I really love your recipes and they usually turn out either perfect or a complete mess, but thankfully those perfect ones don’t let me give up on them. Best sucess I always had with the banana bread, I guess maybe the sugar is my enemy and those recipes that allow me to melt it work out better for me than those that I should simply cream (have only the hand beater).

    1. yes I understand the confusion since ingredients vary so differently by country 🙁
      and I am not really familiar with these ingredients other than what people (like you here, ) tell me about them
      Click here for more info on FLOUR
      As for a muffin that seems to No Fail? Hmm, try this one for my Pumpkin cake and bake them into cupcakes/muffins
      You can change the pumpkin to Banana if you like

    2. Hi Aniush! Just use milk and add vinegar as substitute for buttermilk. If I’m not mistaken, Gretchen has the recipe for buttermilk substitute somewhere in her blog. Anyhow, what I usually do as buttermilk substitute is for every 1 cup of milk, I just add 1 teaspoon of white vinegar (distilled works as well). I only use 1 teaspoon of vinegar not 1 tablespoon. I hope that helps with your baking! 🙂

  9. I have some dried cherries and would like to make muffins with them.
    Do you recommend soaking them? And would you use almond extract with the vanilla in your recipe? Any suggestions would be appreciated.
    Thanks for your time and input.
    I love all of your recipes! Not a stinker in the bunch!!

  10. Hi Gretchen,

    I’ve been looking everywhere for your Strawberry cream cheese streusel muffins with no luck… Can you please please please post it again? I believe it was using oil instead of creaming butter and sugar. I liked how easy it was to make and how delicious it was! Thank you 🙂

    1. Hi Cheryl! I actually have not reblogged or refilmed those since the transition and rebuild of everything here at Gretchen’s Bakery! I will note that request though!

  11. We were craving something sweet (it has been a while!) and fresh blueberries were on sale, so I gave these a go. They are out of this world good! So soft, full of flavor and easy to make. Thanks Gretchen for always sharing your gift with all of us!

    One question if you have time – In a standard muffin pan, they took just over 30 mins in my oven. Do you have any suggestions on baking time if I use a jumbo muffin tin next time?

  12. I can’t wait to give these a go Gretchen they look so delish plus I have never used sour cream in a muffin before! Does that make it a bit more moist?

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