A few weekends ago I had a hankering for cobbler, as happens from time to time. On this sad occasion, however, my laziness had taken over and I knew I would not be leaving the house. (You know those weekend mornings when relaxation, coffee, and a good book take over any productivity you had left in your body?) Well, luckily, I remembered some posts on Pinterest about how to make blueberry muffins on the fly by combining ingredients into a coffee mug and microwaving them, so I thought I’d give it shot.
I did a little tweaking to the original recipe, which called for blueberries and a little more flour than I thought necessary, since what I really wanted was cobbler, not a muffin. Guess what, y’all? The tweaking REALLY paid off because it was amazing and now I want another one. Here’s how I did it:
- 2 tbsp butter
- 2 tbsp sugar
- 5 tbsp self rising flour (you can also use AP flour, just remember to add baking powder and salt, so it rises)
- 1 tsp vanilla
- blackberries (a handful? I didn’t measure these, I just threw them in!)
- Graham cracker crumbles (To make it more cobbler-like)
- Melt the butter in the bottom of the bowl for 40 seconds or until melted. Take out the bowl and swirl it all around so it’s entirely coated. This helps with sticking… and thus, clean up later. You’re welcome.
- Add the rest of the ingredients, except the blackberries, and stir with a fork. It doesn’t need to be perfectly smooth, so don’t overdo it. Muffins are lighter and more fluffy this way.
- Add in about half of the blackberries and stir to distribute. Once you cook it, you’ll find the berries tend to sink to the bottom. Toss the remaining berries on top.
- Sprinkle the graham cracker crumbles on top and cook in microwave on high for 2 minutes. Let it sit until picking it up is bearable. (The bowl is piping hot when it’s done.)
- dig in while it’s warm! ENJOY!!!!