Hi everyone! I hope everyone is staying healthy during this difficult time.
I don’t know about all of you but food gives me a great sense of comfort . I’ve been feeling a little down in the dumps lately so I’ve been practicing making some of my favorites and putting a healthier twist on them!
Who doesn’t love a good cobbler? My Mom is an incredible baker and she used to make blueberry cobbler all the time! I can’t wait to hug her when this is all over and make these for her to see what she thinks! I love a good sweet treat every now and then and I like to keep it as healthy as possible. I found this amazing recipe on pinterest, made a few small changes and I am in love! Paleo blackberry cobbler muffins! These babies came out so soft and fluffy and not the least bit dry!
Crumb Topping:
3/4 cup almond flour
1/2 cup tapioca starch or tapioca flour
1/2 cup coconut sugar
1/4 tsp salt
1/4 cup butter, ghee or your butter of choice (I used milkadamia vegan butter)
2 tsp vanilla extract
Muffins:
2 cups almond flour
1/2 cup tapioca starch or tapioca flour
3/4 tsp baking soda
1 egg
1/3 cup + 1 tbsp almond milk or coconut milk
1/2 cup honey
3 tbsp olive oil
1 tbsp vanilla extract
2 tbsp apple cider vinegar
1 cup fresh blackberries (I sliced mine into 1/4 size pieces because I wanted the blackberries to be in every last bite!)
INSTRUCTIONS
Preheat oven to 350 degrees.
Make the crumb topping first: In a mixing bowl, whisk together 3/4 cup of almond flour, 1/2 cup tapioca starch or tapioca flour, 1/3 cup coconut sugar and salt. Divide up your choice of butter into small pieces and add into the flour. Add vanilla. Then using your hands, get the butter further into the flour until you have a crumble mixture. Set aside.
For the muffin batter: In a mixing bowl, mix together your almond flour, tapioca starch (or flour) and baking soda until combined evenly. Then add in your egg, almond milk, honey, olive oil, vanilla extract and apple cider vinegar. Blend until smooth. Add in your blackberries and mix evenly into the batter.
Use a large spoon to pour the batter into cupcake liners ( I used silicone muffin liners) about 2/3 of the way full. I found two spoonfuls was the perfect amount! Spoon the crumble mixture over top and use the back of the spoon to press it in slightly. Place muffin tin into oven and bake at 350 degrees for 30 minutes until crumble will becomes slightly golden.
Let muffins cool for about 20 minutes.
Yum! Time to enjoy! *Store in an airtight container in the fridge or freeze these until you’re ready to enjoy* these can be easily warmed up in the microwave later.
Happy Baking!
Love, Sharon