Preheat your oven to 375°F.

Prep your silicone muffin tins with non stick spray. Or grease and flour a regular muffin tin and set aside.

Beat together butter and sugar until creamy.

Add the eggs, one at a time, and mix thoroughly.

Beat in the vanilla extract.  Then add the baking soda and salt and continue to mix thoroughly.

Add small amounts of flour and milk alternating between the two and mixing thoroughly.

In a separate bowl start your cobbler mix by whisking together the flour, sugar, baking powder, and salt.

Melt the butter on a stovetop or by heating it for a few seconds in the microwave, then stir in the vanilla.

Pour the butter mixture over the flour and stir just until the ingredients are blended.

Now in the muffin tins layer the muffin batter, then blueberries, and last the cobbler batter on top. Your cobbler topping does not need to cover the entire surface of the muffin and the muffin batter, the bottom layer, should fill the tin about halfway.

Bake at 375°F for around 20 minutes until the top is golden brown and a toothpick comes out clean.

Serve!