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.
For optional streusel topping:
** 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