Skillet Blueberry ‘Muffin’


What started out as a mission to make blueberry cobbler ended up at the opposite end of the spectrum… A large, yummy, light, blueberry ‘muffin’. I didn’t have a ton of blueberries and I was only making it for three people. The recipe called for an 8” cast iron skillet so I figured I’d cut the recipe in half and make it in a 6” skillet.

Well once I started making the batter, I thought to myself, ‘Oh the hell with it…. I’ll make the full batter recipe and see where that takes me’.

The batter is super basic…. Flour, baking powder, sugar, milk, salt, etc. I also decided to add some ground ginger, cinnamon and all spice. Lastly, I added the zest and juice of one lemon.


It’s very similar to a pancake batter. In fact, I bet it would make some seriously amazing pancakes!!!

Next I rinsed the blueberries and coated them in a little more sugar.


I preheated the oven to 350 and warmed the skillet for 30-40 minutes.

Once hot, I added half a stick of butter (yep, you read that correctly) and let it melt.


Next came the batter…. So remember how I made the full recipe of batter for a smaller pan? Well it seemed to fill the smaller pan perfectly. I dropped in the blueberries and let it bake for 50-60 minutes.


The original recipe only needed 40 minutes but since I had a lot more batter in a smaller pan, it required some extra time.

When it passed the toothpick test (insert one and if it comes out cleanly, it’s done), it was time for some dessert!

The ‘crust’ was slightly crunchy and slightly golden.


What I ended up with was more of a muffin than a cobbler. No complaints here.

I made a quick batch of whipped cream to counter the denseness of the ‘muffin’.

1 cup flour
1/4 cup butter (half a stick)
1 1/2 tsp baking powder
1/2 tsp salt
1 tbsp cinnamon
1/2 tsp all spice
1/2 tsp ground ginger
1 cup milk
3/4 cup sugar (plus another tbsp)
1 lemon (zested and juiced)
1 tbsp vanilla extract
1 package fresh blueberries (approximately 1.5 cups)

Preheat the oven to 350° and place the skillet in the oven.

Whisk together the flour, baking powder, salt, cinnamon, all spice, and ginger.

Add the milk, sugar (yes, sugar is considered a wet ingredient), lemon zest, lemon juice, and vanilla extract. Whisk well to remove any lumps.

When the skillet is preheated (30-40 minutes), remove from the oven and add the butter. Swirl it around until it’s completely melted and coats the sides.

Rinse and drain the blueberries. Add a tbsp of sugar to the bowl and coat them well.

Pour the batter into the skillet and then add the blueberries.

Bake for 50-60 minutes, until an inserted toothpick comes out clean.

Get out some pretty bowls and start slicing!



It reheats nicely so it makes a great make-ahead dessert…. Or a cold breakfast snack. 🙂

Original cobbler recipe, courtesy of Michael Symon, 2012, Cooking Channel.

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