These blueberry cobbler cups are inspired by the old-fashioned cobbler recipes... with just some minor ingredient tweaks. To boost the nutritional density of this dessert, we substituted ingredients like flour, butter, and granulated sugar with more wholesome items like, whole wheat flour, pure maple syrup, and coconut oil. The blueberry base is a simple, simmered combination of frozen blueberries, fresh orange juice, and a dash of additional maple syrup. Instead of the whipped cream or ice cream topping, we opted for coconut yogurt. Coconut yogurt is an ingredient we’ve been loving lately, especially as a substitute for the typical, creamy dessert toppings.
Hacking This Recipe
Each component, the batter and the blueberry filling, can be made in advance and refrigerated until ready to bake. You can even assemble the cups, wrap them in plastic, and refrigerate, pulling out the cups and baking when needed. Just make sure you let your refrigerated cobbler cups or pre-made cobbler ingredients come to room temperature before baking. For whole eggs, on average, 1 egg equals 2 oz or roughly 50 g. Your average ramekin is between 6-8 oz (170-225 g) . We used an 8oz (225 g) ramekin when making this recipe. If using a 6 oz (170 g) ramekin this recipe will make, approximately, 2 additional cobbler cups.