Blackberry Cobbler Muffins

blackberry cobbler muffins

When I woke up this morning, it was beautiful and sunny and the birds were singing. Yay!

There was still two feet of snow on the ground… but the sun gave me a much needed  burst of energy.   So, rather than the usual bowl of cereal my son is honored with in the morning, I made him these muffins.  He was thrilled to have anything other than cereal and ate 4 of them!  I’m not super good in the kitchen before I have had a ton of coffee… but these turned out really well.

One tip- use silicon muffin pans, grease and flour your pan, or use some really good muffin liners.  I used craptastic paper liners this morning and they sorta stuck- just a little bit. :(

Given that it was so early… I’m lucky to have remembered to line the cups at all.  The muffins were delicious, though.  They were a tad tangy and slightly sweet.  And full of crumble topping!  Oh, how I love crumble topping. <3

 

Blackberry Cobbler Muffins

Ingredients:

Muffins:

  • 1 cup Teff flour
  • 1 cup Buckwheat flour
  • 1/2 cup Sweet white rice flour
  • 1/2 cup Almond flour
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Granulated Sugar
  • 1/2 cup Olive oil
  • 2 cups Non-dairy milk ( I used almond)
  • about 36 blackberries

Crumble Topping:

  • 1 cup Buckwheat flour
  • 1/2 cup Granulated sugar
  • 3 rounded tbsp Earth Balance margarine


Directions:

Preheat oven to 400 degrees.  Line, or grease and “flour”  12 muffin cups (using a touch of rice flour or buckwheat etc.).

Grab two bowls. Mix all dry ingredients for muffins together in one bowl.  Now, pour in almond milk and olive oil.  Stir until well mixed.  Using a measuring cup, pour 1/4 cup batter into each cup of the lined muffin pan.  Top with two to three blackberries each.

blackberry cobbler muffins

In the second bowl, mix together ingredients for crumble topping.  Use your hands to blend the mixture together until it turns into little crumbles.

crumble topping

Using a spoon, sprinkle on a good amount of crumble on top of the muffins.

blackberry cobbler muffins

Bake for about 20 minutes in preheated oven, or until knife inserted into center of muffin comes out clean.  It shouldn’t have any batter stuck to it… a smooshed blackberry is fine, though.  Let cool a bit before eating.

blackberry cobbler muffins

share this recipe...Share on Google+Tweet about this on TwitterShare on FacebookEmail this to someoneShare on TumblrPrint this pageShare on Reddit

17 Responses to Blackberry Cobbler Muffins

  1. [...] from Smitten Kitchen Whole Wheat Pumpkin Muffins with Toasted Almonds from Cookin’ CanuckBlackberry Cobbler Muffins from Manifest VeganOatmeal Blueberry Applesauce Muffins from Joy the BakerPeaches and Coconut Cream [...]

  2. Hi! Just found your blog and love the sound of this recipe…could I use w.w. pastry flour instead of all of the GF flours…and use same quantities??? TU!!!

    • allyson says:

      Hi! Thank you so much for your comment. :)

      I would assume it should work nicely with WW flour. I would first mix the “wet” ingredients (all but flour ), and then slowly add in the WW flour about 1/2 cup at a time. If the batter seems very thick around 11/2- 1 3/4 cups, stop adding flour. You want it to be semi-liquidy (but not runny– it should be slightly thicker than a typical cake batter)You may end up using all 2 cups of the flour, so just keep an eye out for the consistency of the batter. :) Good luck, I hope it works well for you!!
      ~ Allyson

  3. Lisa says:

    Thanks Allyson :) I’ll get baking and experiment with the substitutions, and let you know what happens! It’s absolutely my pleasure being a reader – thank you for your wonderful blog! I am a little (okay, really) addicted – it’s the first thing I check every time I log onto my computer! I will always be a fan! Yesterday I found another excellent blog with loads of vegan-friendly gluten-free recipes – Gluten Free Goddess. You probably already know of this blog – but just incase you don’t (or for anyone else reading this) – the writer has a vegan/vegetarian index: http://glutenfreegoddess.blogspot.com/p/vegan-veg-index.html. Thanks again for all your inspiration! Lisa :)

  4. Lisa says:

    Hi Allyson – these look great! Unfortunately I can’t find Teff flour here in Australia; do you happen know of any substitute for this? Do you think brown rice flour might work? Thanks so much! My mum has just been diagnosed as a coeliac, so I’m relieved that you have posted so many gluten-free recipes! The foccacia is first on my list to try!! It can be so difficult to find recipes that are gluten-free and vegan, so you are a blessing to us! Lisa :)

    • allyson says:

      Hi Lisa!

      Thank you! I have been experimenting a LOT lately with different flours… I am betting that you could get away with either subbing the teff with one full cup of buckwheat OR, if you sub 1/2 cup buckwheat and 1/2 cup brown rice for the 1 cup teff, it should work good. But, feel free to experiment yourself! Maybe even corn flour or sorghum would work well in place of the teff also? I am shooting from the hip here, but from what I have experienced, this should work pretty well. Let me know if you try and have success with any substitutions. :)
      I hope you enjoy the foccacia too, it has become a family staple around my house! So glad you appreciate my newly gluten free manifest vegan too!! You are an awesome reader, and I really appreciate all your input, Lisa. Thank you so much! <3

  5. Ellen Allard says:

    My experience baking with whole grain gluten free flours has been that you need less and sometimes no gums (xanthan or guar) at all. I think it has something to do with the high levels of protein in the flours. What is puzzling (and great) to me is that you didn’t use any egg replacer of any kind. I wonder why your muffins still work? Any ideas?

    • allyson says:

      Hi Ellen…

      With the GF baking being completely new to me (serves me right for depending on AP flour for 20 years!).. I am still figuring out what works and what doesn’t regarding xanthan gum. It’s good to hear that you have found them to be not so necessary at all. I’ve been baking vegan foods for about 13 years (wow! I’m surprised at that tidbit).. and I have found the same to be true of eggs. Lots of times, if they are just left out, the recipe works perfectly fine- as long as they are just a rising agent, rather than a binding. I guess that’s probably why it works in these muffins…? I’m not a big muffin maker, but when I do make them, I don’t think I usually sub eggs.. just leave em out. Cupcakes, on the other hand, I always add some vinegar for good measure. I wonder if it would work without ?? Worth a shot. :)
      Glad you found my site, and I am happy to know about yours as well!!
      ~Allyson

  6. [...] Blackberry Cobbler Muffins by Manifest Vegan [...]

  7. [...] Blackberry Cobbler Muffins | Manifest Vegan. [...]

  8. Claryn says:

    These look great! I’m convinced crumb topping makes everything better.

  9. These look so yummy, Allyson! Crumble topping rules for sure.

  10. Mary says:

    How are you so good at gluten-free baking so soon?!? Those look totally normal and delicious. And no xanthan! I need to pick up some buckwheat flour, I guess. I have teff in the fridge but haven’t known how to use it.

    • allyson says:

      Mary~
      You are sooo sweet… but honestly, every time I begin to bake something… I pretty much jump in blind. If it’s a disaster, I just don’t post it. And there have been plenty of those!

      I am getting more confident using almond flour and buckwheat flour. Once I had some teff in my hand, I thought it seemed really similar to buckwheat in texture etc… so I gave it a shot and it worked great! You may be pleasantly surprised like I was- mine had been in my fridge for months. :|

      And, I usually just forget to use xanthan gum (it seems to disappear amongst the fifteen bags of flours I drag out when I make something). So, instead of forgetting, I just didn’t even bother trying with these. Seems to work okay with some cakes/muffins thus far. For some weird reason, I find to be a huge pain- Gah!

  11. K says:

    Those look delicious! I keep seeing recipes using teff flour, methinks I need to go and get some so I can hop on the bandwagon! Does it have a distinct flavour or is it just a good gluten-free flour?
    -K

    • allyson says:

      K~
      Heck yeah, jump on!! Thank you too– this was really the first time I baked with teff flour.. and I am pretty impressed. It acts as a good base… no distinct flavor that I could notice. Maybe a more discerning palette would disagree… but I like! :)
      ~Allyson

  12. Teresa says:

    Those look delicious – I don’t have any fresh but I have some canned blackberries – I think I’ll give it a try with those…