Blueberry Cobbler Muffins

These muffins began as a recipe for Blueberry Cobbler from my mom, who I believe got it from a church recipe book. These aren't true cobblers, more of a buckle muffin, but I'm sticking with tradition and calling them cobbler.

I adapted them into muffins because my husband, who grew up in southern New Jersey, the blueberry capital of the world, is obsessed with all things blueberry and the muffins are good for portion control. They are great for breakfast, dessert or whatever.

Blueberry Cobbler Muffins
Pre-heat oven to 350 degrees


4 cups blueberries (fresh is best, but frozen is fine)
1 stick butter softened but still cool
1 1/4 cup sugar
2 eggs
1 cup milk
3 cups flour
4 teaspoons baking powder
1 teaspoon salt


1. Line muffin tins with paper liners- 
2. Cream together butter and sugar.
3. Add egg, milk, flour, baking powder and salt.
4. Fold in blueberries and set aside while you prepare the topping (recipe below)


Topping
1 stick of soft butter
1 cup sugar
2/3 cup flour
1 teaspoon cinnamon
dash of nutmeg


1. Combine all ingredients in a bowl and use a fork or pastry blender to combine until it is blended but still in pea-sized chunks.
2. Top each muffin with a generous portion of strudel topping.
3. Bake at 350 degrees for about 30 minutes.

Bakers note: I make these in the big texas-sized muffin tins, and it makes 12. If you use regular muffin tins, it will make 24 - 36. But, if you don't want that many you can half the recipe or, you can use the leftover to make little individual cobblers. Just pour them into small ramekins or french white dishes. Aren't you fancy!?