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Gluten-Free Blueberry Muffin Peach Cobbler

Athletic Avocado

"The classic breakfast muffin overtop of the classic summer dessert, aka heaven."
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1 h servings 188 cals
Original recipe yields 8 servings (1 9-inch baking dish)

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Coat a glass baking dish with cooking spray.
  2. Combine flour, 1/2 cup coconut sugar, baking powder, and 1/8 teaspoon cinnamon in a large bowl.
  3. Whisk almond milk, egg, coconut oil, and vanilla extract together in another bowl. Add to flour mixture; mix well to combine. Fold blueberries into the batter.
  4. Mix sliced peaches, 3 tablespoons coconut sugar, lemon juice, and 1/2 teaspoon cinnamon together in a bowl. Transfer to prepared baking dish. Spoon blueberry batter on top of the peaches.
  5. Bake in the preheated oven until top is golden, 35 to 40 minutes.


  • Cook's Note:
  • Replace the egg with a flax egg (1 tablespoon ground flax seeds mixed with 3 tablespoons water) if you want to make this vegan.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 188 calories; 4.8 g fat; 35.9 g carbohydrates; 2.7 g protein; 23 mg cholesterol; 145 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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My husband loved this! Peaches and blueberries are a great combo and mixing cobbler and muffins is a great idea. Due to allergies I did not use coconut oil or sugar. I used canola cooking oil an...