Blackberry Cobbler Cupcakes

Homemade Blackberry Cobbler Cupcakes

We have a protected creek area behind our house, with a nice winding trail. The area is a flood zone and a salmon habitat (though I’ve never seen salmon there) and has lots of wild dill, blackberries and a few other edibles that I definitely forage.

Homemade Blackberry Cobbler CupcakesHe extracted the toddler toll of the biggest berries. Fair price! 🙂

Late June “Tis the Season” in Northern California for blackberries. And while the PNW certainly boasts bigger berries, I get to eat mine first… so nyah nyah.

I packed up my toddler, put his dinner on a paper plate, and off we went in the waning summer sun. We picked 3 cups in all before we wandered back home.

Blackberry Cobbler Cupcakes*

Adapted from The Pioneer Woman.

Yield: 10 cupcakes

Preheat oven to 350°

In a bowl, mix until blended:

  • 1 cup sugar
  • 1 cup flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder

Then add and mix until blended:

  • 1 cup milk

Then add and mix until blended:

  • 1 stick butter, melted

Pour mixture into prepared cupcake tin with liners.

Top with

  • 2 cups rinsed, wild blackberries (or store-bought)

Sprinkle each cupcake/muffin with sugar (about 2 tbsp), if desired.

Bake for 20-25 minutes. DONE! I like mine cold and for breakfast.

Homemade Blackberry Cobbler Cupcakes


Homemade Blackberry Cobbler Cupcakes

*Okay, these are closer to muffins, I realize that. But c’mon…how do you pass up a good alliteration? Cobbler Cupcakes…rolls right off the tongue, and into my belly. 🙂


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