Summer intentions: Eat all the blackberries, namely these vegan blackberry muffins! Easy, reliable, and delicious these muffins are sure to satisfy! This recipe gives you 2 options: with a streusel topping and without because we want you to have your blackberry muffins and eat them too.
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 cup sugar
- 4 teaspoons baking powder (1 tablespoon + 1 teaspoon)
- 1 cup vegan yogurt (I’m a huge fan of Forager)
- 1/2 cup melted coconut oil
- 1/4 cup water (or any plant milk)
- 2 teaspoons vanilla extract
- 1 1/4 cup blackberries, rinsed
- 2 tablespoons flax meal
- Optional: Streusel recipe below!
- Ensure your oven rack is in the center position and preheat your oven to 400. If making streusel topping, do so now (read below).
- In a bowl, sprinkle the 2 tablespoons flaxmeal on blackberries and stir to coat. Set aside.
- Measure dry ingredients and stir together in a mixing bowl. Ensure your flour is not packed. I store my flour in a large container and stir it around to aerate it prior to measuring!
- Add melted coconut oil, vegan yogurt, and vanilla. Stir lightly until just combined.
- The batter will be thick, it’s ok! Pour the blackberries into your batter and stir to combine. Some blackberries will tear apart as you stir- this is OK! The dough will have a swirled appearance, there will be bits of purple tinted-dough and bits of regular dough- also OK!
- Grease your muffin pan if not using muffin cups. I do recommend muffin cups for these unless you are ok patiently removing the muffins!
- Pour batter equally into the 12 muffin cups. Optionally sprinkle a pinch of sugar on each muffin or top each muffin with the streusel. (See below if using)
- Bake for 17-20 minutes, until golden and a toothpick inserted comes out clean.
- To remove, let cool for 5 minutes then gently use a butter knife to ring around each muffin and softly pop out.
For optional streusel topping:
- Measure 2 tablespoons of butter, place in freezer prior to making the batter or at least 10 minutes.
- Measure 2 tablespoons sugar & 1/4 cup flour and place in a bowl.
- Remove the butter from the freezer and use a pastry cutter or fork to cut the butter into the dry mixture. It will look like large grainy sand. There should be small (coffee bean or smaller) sized pearls of butter coated with flour. The trickiest step with streusel is ensuring the butter doesn’t melt! This streusel crumble will not resemble a dough, it will be loose and sandy.
- Place into fridge.
** Try to even out all muffin cups with batter so baking times are equal.
** Streusel can be tricky to make. The best tip I can give you is to keep it COLD! If the butter melts, it’s all over. I’m working on a post with tips on how to make vegan streusel, stay tuned! If using streusel note the muffin tops will be crunchier (YUM) but also more likely to break when you remove the muffins! Muffins cup liners will help mitigate this issue, allowing them pop out easier!
** You can easily sub raspberries or blueberries!
** If you leave the muffins in the pan for a long time after baking, they will continue to bake and may dry out. 5 minutes to cool, then remove.
** The flaxseed meal is optional, but helps to absorb additional liquid from the berries!
Keywords: Berries, Muffins, PNW inspired