My take on a Blueberry Cobbler
Back in the summer when blueberries were in season, I went little nuts and bought a lot of them. It was the fault of my local green grocer for stocking large quantities of fresh, plump blueberries for ridiculous prices.
Putting blame aside, I did enjoy my delicious purchases, and made pancakes, ate them with ice-cream, yogurt, in smoothies, just fresh with some honey and lemon zest – the possibilities were limitless. But one thing blueberries scream to me is cobbler. But I wanted to make something small and portable, so I opted for a simple muffin batter recipe instead of cobbler batter (which is crumbly) and added it to the blueberries that I places in a large muffin tin.
My Take on a Blueberry Cobbler
1 1/2 tablespoons of melted butter
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 small or medium sized egg
1/2 cup of milk, more if needed
1 cup of fresh blueberries, washed and dried
Preheat oven to 400 degrees F. Grease a 6-cup muffin tin, or whatever large muffin/cupcake tin you have.
Mix together the dry ingredients in a bowl. Beat together the egg, milk and butter. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or spatula, combine the ingredients until just moistened – don’t over mix, you want a lumpy batter here.
Evenly portion out the blueberries in the greased muffin tins. Top with equal portions of the muffin batter. Pour water into the empty cups, if any are left empty.
Bake 20-30 minutes or until muffins are nicely browned on top. Remove from oven, let cool for about 5-7 minutes and serve warm.
I made some strawberry sauce from some soon-to-be-moldy strawberries I had in my fridge (it’s what you see in the picture), but sweetened whipped cream, ice-cream or plain works just fine.