These Whole Wheat Blackberry Cobbler Cups make the perfect grab-and-go breakfast, afternoon coffee pairing, or dessert when warmed back up in the microwave and topped with vanilla ice cream.
Their texture is a blend of a muffin and a bread pudding, and they’re not overly sweet!
They’re also super quick to bake up so minimal planning is required.
I love the use of White Whole Wheat Flour in this recipe. It provides a super satisfying and hearty flavor without being overly “wheat-y”!
Main Supplies Needed:
- A Muffin Pan + Liners
- 2 Cups Fresh Blackberries
- 1 Cup White Whole Wheat Flour + An Extra Tbsp
- 2/3 Cup Sugar
- 1/2 Tsp Baking Powder
- 1/2 Tsp Sea Salt
- 1 Cup Oat Milk
- 1 Stick (8 Tbsp) Unsalted Butter
- 1 Tsp Saigon Cinnamon
- 1 Tsp Vanilla Extract
Preheat the oven to 375°
Line a muffin pan with liners (12)
Coat the blackberries with the extra tbsp of flour and set aside
In a large bowl stir together the rest of the flour, sugar, salt, and baking powder
Stir in the oat milk
Melt the butter, then stir that in as well
Gently stir in your blackberries
Add the cinnamon and vanilla extract and carefully stir
Fill the 12 muffin cups. They will be around 3/4 full
Bake for about 20 minutes
[Leftovers can be stored sealed in the freezer.]
If you want to transform the leftover Whole Wheat Blackberry Cobbler Cups from breakfast to dessert, simply warm them up in the microwave and add some vanilla ice cream!
Ingredient recommendations linked!