Blueberry Muffin-Top Cobbler

Why You’ll Love This Recipe

• Crisp, crackly muffin tops meet jammy, bubbling blueberries in one cozy pan.
• All the flavor of bakery muffins with the easy, scoop-and-drop method of a cobbler.
• Works perfectly with fresh or frozen berries—no thawing required.
• Golden, buttery, and crowd-pleasing; ideal for brunch or a simple dessert.

Grocery List

• Produce: Blueberries, lemons
• Dairy: Unsalted butter, buttermilk, 1 large egg, vanilla ice cream (optional)
• Pantry: All-purpose flour, granulated sugar, light brown sugar, turbinado sugar, cornstarch, baking powder, baking soda, vanilla extract, salt

Full Ingredients

Blueberry Filling

• 6 cups blueberries (about 2 pounds; fresh or frozen, unthawed)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch (use 2 1/2 tablespoons if using frozen berries)
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon vanilla extract
• Pinch of kosher salt

Muffin-Top Batter

• 1 3/4 cups all-purpose flour (220 g)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, melted and cooled (113 g), plus 1 tablespoon for finishing
• 2/3 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg, room temperature
• 3/4 cup buttermilk, room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons turbinado sugar, for topping

Step-by-Step Instructions

Step 1: Prep the oven and pan

Place a rack in the center of the oven and heat to 400°F (200°C). Butter or lightly grease a 9×13-inch (3-quart) baking dish. For easy cleanup, set the dish on a rimmed sheet pan to catch any juicy bubbles.

Step 2: Make the blueberry filling

In a large bowl, whisk together the granulated sugar and cornstarch to remove any lumps. Add the blueberries, lemon juice, lemon zest, vanilla, and a pinch of salt. Gently toss until the berries are evenly coated and the sugar-cornstarch mixture looks moistened. Transfer to the prepared baking dish and spread into an even layer. If using frozen berries, do not thaw; increase cornstarch to 2 1/2 tablespoons.

Step 3: Mix the dry ingredients

In a medium bowl, whisk the flour, baking powder, baking soda, and salt until evenly combined. This helps ensure the muffin tops rise evenly and stay tender.

Step 4: Mix the wet ingredients and combine

In a separate large bowl, whisk the melted (cooled) butter with the granulated sugar and brown sugar until glossy. Whisk in the egg, buttermilk, and vanilla until smooth. Add the dry ingredients and stir gently with a spatula just until no dry flour remains; the batter will be thick and scoopable. Let it rest for 5 minutes to hydrate—this brief rest yields taller, craggier muffin tops.

Step 5: Scoop and top

Use a large cookie scoop or two spoons to drop 10–12 golf-ball sized mounds of batter over the blueberries, leaving some gaps for bubbling. Sprinkle the tops evenly with the turbinado sugar. Drizzle 1 tablespoon melted butter over the batter mounds for extra crackle and buttery flavor.

Step 6: Bake hot, then finish lower

Bake at 400°F (200°C) for 10 minutes to jumpstart the rise and set the crust. Without opening the door, reduce the oven temperature to 350°F (175°C) and continue baking for 25–30 minutes, until the muffin tops are deep golden and a tester inserted into a muffin top comes out clean. The berry juices should be thick and vigorously bubbling around the edges. If your oven has hot spots, rotate the pan in the last 10 minutes.

Step 7: Rest and serve

Cool the cobbler on a rack for 15 minutes. This rest allows the cornstarch to set the juices into a glossy, spoonable sauce. Serve warm, spooned into bowls, with vanilla ice cream or lightly sweetened whipped cream. A whisper of fresh lemon zest over each portion is lovely.

Pro Tips

• For the crunch: Turbinado sugar delivers that bakery-style, crackly muffin-top texture—do not skip it.
• Keep the batter thick: Resist adding extra liquid. Thick batter forms distinct, lofty tops with craggy edges.
• Frozen berries are fine: Do not thaw; simply increase cornstarch to 2 1/2 tablespoons and add 3–5 extra minutes of bake time if needed.
• Prevent spills: Bake the dish on a rimmed sheet pan to catch any bubbling syrup.
• Don’t overmix: Stop stirring as soon as the flour disappears for tender, not tough, muffin tops.

Variations

• Lemon-Poppy Muffin Tops: Add 1 tablespoon poppy seeds and an extra 1 teaspoon lemon zest to the batter.
• Almond Twist: Replace 1/4 cup flour with 1/4 cup finely ground almond flour and add 1/2 teaspoon almond extract.
• Mixed Berry: Use a blend of blueberries, blackberries, and raspberries (6 cups total); keep the same thickener.

Storage & Make-Ahead

Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat portions in a 325°F (165°C) oven for 10–12 minutes until warmed through and tops re-crisp. To freeze, cool completely, wrap tightly, and freeze up to 2 months; reheat from frozen at 350°F (175°C) for 20–25 minutes. Make-ahead: Mix the dry ingredients for the batter up to 2 days ahead; keep covered at room temp. You can also prepare the sugared berry mixture up to 4 hours ahead and refrigerate; stir before topping and baking.

Nutrition (per serving)

Approximate values: 460 calories; 18–19 g fat; 71 g carbohydrates; 6 g protein; 3 g fiber; 40 g sugars; 230 mg sodium.