Berry Cobbler Muffins
Equipment
- Jumbo muffin pan or standard muffin pan
Ingredients
Berry Compote
- 1 cup frozen mixed berries
- 1/4 cup water use more if needed
- 1/4 cup granulated sugar
- 1/2 of lemon juice
- 1 tbsp corn starch
- 2 tbsp water
For The Muffins
- 2 cups AP flour + 1-2 tbsp for blueberries
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter melted and cooled
- 1 cup sugar
- 2 eggs
- 3/4 cup plain greek yogurt
- 1/3 cup buttermilk
- 1 tbsp vanilla
- 2 tbsp oil optional
- 1/2 lemon juice
- 1 cup blueberries frozen or fresh dusted with flour, optional
Streusel
- 1/2 cup flour use more if needed
- 1/4 cup granulated sugar
- 1/4 brown sugar
- 1/3 cup unsalted butter melted
- 1/2 tsp cinnamon
Instructions
For The Berry Compote
- In a saucepan over medium heat, combine mixed berries, water, granulated sugar, and lemon juice. Bring the mixture to a simmer. As it begins to bubble and the berries soften, gently smash the berries and stir until the sugar dissolves. Lower the heat to medium-low, then gently stir in the cornstarch slurry into the berry compote, allowing it to thicken. Once it has reached the desired thickness, remove it from the heat and let it cool.
For the Streusel
- In a mixing bowl combine melted butter, brown sugar, flour, and cinnamon. Using a fork or your hands. The topping will be a crumbly pea like texture, similar to biscuit dough before kneading.
For The Muffins
- Preheat oven to 400 degrees. Grease jumbo sized or standard size muffin tins and line with parchment paper or cupcake liners. Set aside.
- In a large bowl combine sugar, and melted butter and mix until combined. Add the eggs, greek yogurt, buttermilk, vanilla, and lemon juice. Add the dry ingredients to the wet. Flour, baking powder and salt. Mix until just combined.
- In a bowl add blueberries and toss with 1-2 tbsp of flour to coat. This will keep them from sinking. Fold the blueberries into the batter, mixing until just combined.
- With a large ice cream or cookie scoop, scoop the batter into the prepped muffin tins filling them 3/4 of the way. Add a few teaspoons of berry compote to the top of each muffin. Using a toothpick swirl the berry compote into the batter.
- Sprinkle the muffins with the streusel topping. Bake for 25-30 minutes, until muffins are golden and a knife comes out just clean. Remove from the oven and allow to cool before eating. Enjoy!