Blueberry Cobbler Muffins, deliciously soft and tender, flavored with a hint of cinnamon and topped with a blueberry cobbler topping. A great breakfast muffin or snack.

These Blueberry Cobbler Muffins are a perfect breakfast or snack. They're quick to make and the ingredients are likely to already be in your pantry!
As with most muffin recipes, you simply combine the dry and wet ingredients, being careful not to over-mix, as that will change the texture of the muffins, and for this recipe, we've added some blueberry pie filling in the centre of each muffin before topping off with the remaining muffin batter, and finally the delicious streusel topping mixture.

The streusel topping adds another texture, giving you a lovely buttery, crunchy bite, from the pecan nuts and flour, sugar, and butter crumble. Adding a little cinnamon is optional but we love it!
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For convenience, we've used a canned pie filling, but you can always make your own, using our simple homemade pie filling recipe.

When you bite into the muffin, you get a burst of blueberry pie filling. It's so tasty! Feel free to use other pie filling flavors, or make a variety if you wish!
So let's get straight to the recipe and see how easy it is to make these lovely blueberry cobbler muffins. Happy baking!
Prep Time
15 minutes
Cook Time
18 minutes
Serves
6
Ingredients

1 & ½ cups or 190g all-purpose flour
½ cup or 100g granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
½ cup or 120ml of milk
¼ cup or 55g unsalted butter, melted
1 large egg
Streusel Topping:

¼ cup or 55g unsalted butter, melted
¼ cup or 50g brown sugar
¼ cup or 30g all-purpose flour
½ teaspoon cinnamon
¼ cup chopped pecans.
½ cup or 130g Blueberry Pie Filling
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
2. In a large mixing bowl, whisk the flour, sugar, baking powder, salt, and cinnamon (if used) until well combined.

3. Whisk together the milk, melted butter, egg, and vanilla extract in another bowl until smooth.

4. Pour the dry ingredients into the wet ingredients and stir until combined with the flour mixture. Be careful not to overmix; a few lumps are okay.

5. Divide the batter evenly among the muffin cups, filling each about ⅓ full. Place the pie filling on top of the muffin batter.

Top the pie filling with another scoop of muffin batter.
6. Mix the melted butter, brown sugar, flour, and cinnamon for the cobbler topping in a small bowl until it forms a crumbly mixture. If using nuts, stir them in as well.
7. Sprinkle the cobbler topping mixture evenly over the muffin batter in each cup.

8. Place the muffins in the preheated oven. Bake for 18-20 minutes until golden brown and a toothpick inserted into the center comes clean.

9. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before removing them from the muffin pan.

Storage
These blueberry cobbler muffins will store very well. You can freeze in zip lock bags for up to 3 months, or keep in an air tight container at room temperature for 3 - 4 days.
Serving Suggestions
Serve these blueberry cobbler muffins warm from the oven - take care not to serve piping hot as the pie filling can burn. Let cool for 15 minutes from the oven first!
Serve alongside a lovely cup of coffee or tea, or as part of a breakfast, such as our easy egg breakfast muffins, made with eggs in a muffin pan, or our celebration breakfast casserole if you're feeding a crowd, made with cheese, sausages, bacon and eggs!
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card

Blueberry Cobbler Muffins
Blueberry Cobbler Muffins, deliciously soft and tender, flavored with a hint of cinnamon and topped with a blueberry cobbler topping. A great breakfast muffin or snack.
Ingredients
- 1 & ½ cups or 190g all-purpose flour
- ½ cup or 100g granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup or 120ml of milk
- ¼ cup or 55g unsalted butter, melted
- 1 large egg
Streusel Topping:
- ¼ cup or 55g unsalted butter, melted
- ¼ cup or 50g brown sugar
- ¼ cup or 30g all-purpose flour
- ½ teaspoon cinnamon
- ¼ cup chopped pecans.
- ½ cup or 130g Blueberry Pie Filling
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
- In a large mixing bowl, whisk the flour, sugar, baking powder, salt, and cinnamon (if used) until well combined.
- Whisk together the milk, melted butter, egg, and vanilla extract in another bowl until smooth.
- Pour the dry ingredients into the wet ingredients and stir until combined with the flour mixture. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly among the muffin cups, filling each about ⅓ full. Place the pie filling on top of the muffin batter. Top the pie filling with another scoop of muffin batter.
- Mix the melted butter, brown sugar, flour, and cinnamon for the cobbler topping in a small bowl until it forms a crumbly mixture. If using nuts, stir them in as well.
- Sprinkle the cobbler topping mixture evenly over the muffin batter in each cup.
- Place the muffins in the preheated oven. Bake for 18-20 minutes until golden brown and a toothpick inserted into the center comes clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before removing them from the muffin pan.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
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MEYKISS Cake Tester, Stainless Steel Cake Tester Probe Skewer Kitchen Baking Tools, Set of 2
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Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
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Oggibox Q-26 12-Cavity Slim Rectangle silicone mold for Soap, Bread, Loaf, Muffin, Brownie, Cornbread, Cheesecake, Pudding, and More
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Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 470Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 72mgSodium: 318mgCarbohydrates: 63gFiber: 2gSugar: 26gProtein: 7g
Nutrition information isn’t always accurate
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