blackberry cobbler muffins
These are the perfect scrumptious and fruity muffins with a top you can pop!
Servings 1 dozen
Ingredients
muffin batter
- 2 C spelt flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground all-spice
- ½ teaspoon sea salt
- 1 tablespoon ground flax
- 3 tablespoon water
- 1 C coconut sugar
- 1 C nondairy milk
- 2 teaspoon vanilla extract
- 2 cups fresh blackberries
crumble topping
- ⅓ C rolled oats
- 2 tablespoon coconut sugar
- 2 tablespoon vegan butter (cubed, solid, & cold)
Instructions
- 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 ½ 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.
