Blackberry Cobbler Muffins

These say muffins.. but they are actually dessert in disguise. Which means that you are eating dessert for breakfast. Which MEANS…you’re going to have a great day.


Napkin recipes also make for great days.


One of my most favorite summer memories is picking fresh blackberries with my family. We would all pack up with anything we could find to carry our blackberries in and race out to the pasture. Most ALL of the time we ate WAY more than went into our baskets but we always made sure to get enough for a blackberry cobbler. So yummy. And even though we always got scratched up and sweaty, it was so worth it every time.


I was always the impatient one who would go check the patch in the middle of April hoping that somehow they were ripe.. 3 months early.. I’m not known for my patience. And then June would come and I would go every single day to check on them (also driving my father insane asking when they would be ready) and finally the day would come when I would run out and see that the sour, red berries had FINALLY AFTER A MILLION YEARS ERMERGERSH turned black. It was (is) one of the highlights of my summer.


P.S. Nothing says summertime like Easter cupcake liners..


These muffins are really the perfect summer breakfast and SO DELICIOUS. Bonus: They have streusel (and lots of it) and you know what they say, “Good things come to those who streusel.” …..Wait.. what? Well.. They are definitely the perfect excuse to eat dessert for breakfast. And I’m always looking for those.


Blackberry Cobbler Muffins

inspired by Joy the Baker

makes 18 muffins

2 1/4 cups flour

3/4 cup sugar

1/4+ 1/8 cup brown sugar

2 1/4 tsp. baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

11 tsp butter

2 eggs

1/2 cup milk

3 tsp vanilla

2 cups (approximately) blackberries


5 Tbsp butter

3/4 cup flour

1/4 + 1/8 cup brown sugar

a bit of salt

a bit of nutmeg

1/2-1 tsp. cinnamon

Preheat oven to 350 degrees.Start by combining the flour, sugars, baking powder, salt, cinnamon, and nutmeg in a large bowl and mix to combine.

In a small saucepan, melt and *brown the butter then pour into a bowl and let cool off for about 15 minutes or so. You don’t want it really hot. While the butter is cooling, combine the two eggs, milk, and vanilla. Whisk it together and slowly drizzle in cooled butter. Whisk all that business until combined.

Combine the wet and dry ingredients and fold together until all the flour has disappeared. Carefully fold in the blackberries. Scoop batter into prepared muffin tin. (It will be pretty full. We don’t make wimpy muffins around here). Lastly, combine the streusel ingredients and mix with you fingers. You will want the butter to be a small pebble size. Sprinkle a generous amount on each muffin. Bake for 10-14 minutes, testing them with a toothpick. Cool on a cooling rack and store in an air tight container.

*Brown butter is a glorious form of melted butter that has been melted and cooked until almost burnt. It turns a beautiful brown color and little bits of brown butter sit at the bottom. I’ve only done it a few times and don’t feel quite skilled enough to tell you how, but this awesome lady has a great tutorial (and AMAZING FOOD). (If you happen to have the Joy the Baker cook book, she has great instructions in the front of the book)


By the way, I am practicing major self control to not eat 4 right now, at 10:37 at night. I don’t know if I can hold up much longer so I have to go.. Bye!

Love, Savannah

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