Paleo Blackberry Cobbler Muffins
Words can’t describe how scrumptious these Paleo Blackberry Cobbler Muffins are! They smell like heaven in the oven and make such a delicious breakfast or late afternoon pick me up! Simple recipe and simply delicious!
Good Morning Friends!💜
I hope your weekend is off to a great start! We’re extra excited about today’s recipe– these bakery-style Blackberry Cobbler Muffins are seriously delicious. And I’m saying this as someone who is crazy picky about their muffins! My husband would love to tell you how fussy I am about these things (bordering on obsessive!), but I’m sure you’ll agree that a delicious muffin requires proper flavor, texture, moisture and should have a thick crumb topping. I’m getting hungry just talking about it!
And how wonderful are blackberries? They’re just so stunning even to look at! And the beautiful burst of berry flavor you get from them when you bite into this muffin, well it’s just heavenly.
These really don’t require too much effort, either. The batter is super simple and the crumb topping is very easy to put together, just about 15 minutes of prep time total and a quick 25 minute bake. So if you happen to have the ingredients on hand, I would say go for it as soon as possible!
And any berry at all would work beautifully if you prefer raspberries or blueberries, etc.
Tips For Today:
-I do recommend making the crumb topping first, however, don’t forget to put it on the muffins! I can’t tell you how many times I’ve done this–and it makes for very sad faces looking back at you, asking you to remake the whole batch!😭
-If you don’t feel like cutting the butter into the crumb topping mixture, you can instead melt it and mix it in with your hands, creating crumb-size pieces.
-We store these in an airtight container on the counter, but do refrigerate them if you plan on keeping them more than a few days. They last a full week in the fridge and freeze beautifully if you want to make a couple batches at a time.
Happy Baking + Enjoy The Recipe!😊
Paleo Blackberry Cobbler Muffins
- Total Time: 45 min
- Yield: 12 muffins 1x
- 1 cup almond flour (Bob’s Red Mill)
- 1/2 cup tapioca starch
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup butter (or ghee) (Earth Balance Spread or coconut oil for Dairy-Free)
- 2 tsp vanilla extract
- 2 cups almond flour
- 1/2 cup tapioca starch
- 3/4 tsp baking soda
- 1 egg
- 1/3 cup + 1 tbsp almond milk or coconut milk
- 1/2 cup honey
- 3 tbsp olive oil
- 1 tbsp vanilla extract
- 2 tbsp apple cider vinegar
- 1 cup fresh blackberries (slice berries in half if they’re extra large)
- Preheat oven to 350 degrees.
- Start with your crumb topping: In a mixing bowl, whisk together 1 cup of almond flour, 1/2 cup tapioca starch, 1/3 cup coconut sugar, cinnamon and salt. Cut your butter (or ghee) into the flour. Add vanilla. Then using your hands, work the butter further into the flour until you have a nice crumble mixture. Set aside.
- For the muffin batter: In a large bowl, whisk together your almond flour, tapioca starch and baking soda until combined evenly. Then add in your egg, almond milk, honey, olive oil, vanilla extract and apple cider vinegar. Blend until smooth. Finally, add in your blackberries and incorporate them evenly into the batter.
- Pour batter into cupcake liners about 2/3 of the way full. (Yields 12). Sprinkle crumble mixture over top. Place muffin tin into oven and bake at 350 degrees for about 25 -30 minutes–crumble will become a bit golden.
- Let muffins cool for a full 20 minutes before serving.
- Serve and enjoy! Store leftovers in an airtight container.
- Prep Time: 15 min
- Cook Time: 25-30 min
Keywords: paleo, grainfree, glutenfree, dairyfree, cobbler, muffins, breakfast, blackberry
Measure of olive oil not listed in recipe. Please advise. Thanks!
I’m so sorry about the glitch! I’ve just gone in and fixed it, thanks so much for pointing that out. It’s 3 tbsp of olive oil. I hope you enjoy the recipe! 😀
Making these right now!
Yay!! Hope you love them as much as we do! 😀
These muffins look beautiful! The crumb topping is perfection and those blackberries, say no more. This recipe is going to the top of my list!
Oh thank you so much, dear Noelle!! I hope you love the recipe, such a yummy breakfast to wake up to! 😀
Thank you, thank you, thank you, for this recipe! I am allergic to wheat and eggs, and I found out when I was an adult. So, you can imagine how upset I was to give up baked goods! I tried for years to come up with a grain-free, egg-free muffin, but nothing worked, all turning out like edible hockey pucks. With a substitute of 1/4 cup unsweetened applesauce, these muffins came out sweet and light, and best of all,they filled the muffin cup! I enjoyed the blackberry version so much that today I substituted cranberries and orange juice (instead of almond milk) . These cranberry orange muffins were great as well. Thanks for sharing, I so much appreciate it.
Awww I’m so delighted you enjoyed them!! 😀 Thank you so much for your kind comment, and I love your substitutions and egg replacement! I know it really is hard dealing with a food allergy, especially when there are two, so happy this works for you!
Absolutely the best paleo muffin recipe I have found! They are beyond delicious and I am so blessed to have found this site since having to eliminate all grain from my family’s diet last year.
Oh I cant tell you how happy this makes me! I’m thrilled you and your family are enjoying the recipe and thank you so much for your kind review! 😀
Being the butter or ghee in the crumble isn’t dairy free would you recommend coconut oil? I have a daughter who can’t have dairy.
Hello! We’ve just added the option for Earth Balance and coconut oil in the recipe as an option in place of the butter or ghee. So sorry that was missing and we hope you and your daughter enjoy the muffins!