Blackberry Muffins (vegan) with Crumble Topping

Vegan Blackberry Muffins 🌱These fluffy, moist, and delicious muffins are so easy to prepare. Made with simple ingredients including juicy blackberries and vegan yogurt baked with a sweet crumble topping.

Who doesn't love homemade muffins? Particularly these soft, scrumptious vegan blackberry muffins fresh from the oven. Imagine relaxing in a comfortable chair with a cup of coffee or tea and one of these lovelies. Sounds good, doesn't it? It's no wonder muffins are a mainstay in coffee houses like Starbucks. They're a perfect grab & go breakfast or afternoon snack!

I like to bake a batch of these muffins when we have company staying with us. It's nice to have a basket of them along with banana, blueberry, raspberry, or oatmeal muffins on the kitchen counter so guests can help themselves if they want something to nibble on.

"Tried so many muffin recipes...this one is by far the best. I make variations with different berries and flavored yogurts as well. Thank you for sharing your recipe...I'm in ❤️!" Elizabeth W.

What to expect when you taste these vegan blackberry muffins

If you enjoy baking muffins, I think you going to love this recipe. These vegan blackberry crumble muffins have a wonderfully soft, dense texture enhanced by the addition of plain dairy-free yogurt. The batter is not overly sugary, allowing the bright flavor of the berries to shine through. Finally, they are crowned with a crumble topping, providing a light and lovely layer of sweetness with each bite.

🌱Ingredient Notes

Muffin Batter

🥕See the printable recipe card below for quantities & details

• Blackberries - fresh or frozen
• Flour - I prefer organic unbleached all-purpose flour in most quick bread and muffin recipes. It creates a nice light texture.
• Sugar - I use organic vegan granulated sugar and brown sugar.
• Salt
• Baking powder and baking soda - Provides leavening, which helps the batter rise as the muffins bake. I suggest keeping a fresh supply of both on hand, as baking soda and baking powder can lose their rising oomph over time.
• Egg replacer - I used a powdered egg replacer that I mixed with water before adding to the batter. There are many other options you can use as well. See the infographic below for more tips on vegan egg substitutes.
• Non-dairy yogurt - Plain, unsweetened. Adds moisture and a richness to the muffins. I used a cashew-based yogurt, but you can use any plain vegan yogurt you prefer. If you don't have plain yogurt on hand, you can substitute it with vanilla yogurt or vegan sour cream.
• Vegan butter - Adds richness, flavor, and moisture. If you prefer not to use butter, substitute with an equal amount of coconut oil or applesauce.
• Non-dairy milk - Your choice. I used rice milk in this recipe.
• Vanilla extract

Crumble Topping

What can I use instead of eggs in baking?

Most traditional recipes for baked goods such as cakes, cookies, muffins, and quick breads specify eggs as an essential ingredient. Eggs act as binders, add moisture and help create a fluffy texture. The bad news is eggs are not vegan. The good news is it's quite easy to substitute eggs in baking recipes by using vegan ingredients. Simply replace the equivalent of one egg with any of the suggested ingredients below.

🌱Instructions

Preheat oven to 400℉/200℃

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

2. In a smaller bowl, pour egg replacer, melted butter, yogurt, milk, and vanilla.

3. Whisk or stir wet ingredients together thoroughly.

4. Gradually add wet mixture to dry ingredients.

🥕Note: Be careful not to over-stir the batter, as it can make the texture of the muffins too dense and chewy.

5. Using a silicone spatula or large spoon, stir by hand until just combined and no flour pockets remain. The batter will be thick.

6. Rinse fresh blackberries in water and remove any overly soft berries or stems.

7. Sprinkle berries with 1-2 teaspoons of flour and toss to lightly coat. It can help prevent the berries from sinking to the bottom of the muffins (this step is optional).

8. Add berries to the batter.

9. Gently stir the berries into the batter just enough until they're evenly combined. Try not to crush the berries or your batter will become quite purple.

10. Lightly grease the cups of a muffin tin using butter or cooking oil. You can also use paper cupcake liners if you prefer. Fill each cup almost to the top with batter.

11. In a small mixing bowl, combine butter, flour, granulated and brown sugar until crumbly. I find a pastry cutter works really well for this job, but you can also use a fork or your fingers.

12. Spoon or sprinkle the tops of each un-baked muffin with the crumble mixture. Use as much or as little as you like.

13. Place the muffin tin on the middle rack of the preheated 400℉ oven. Bake for 18-20 minutes until the tops spring back when lightly pressed or an inserted toothpick comes out with a few crumbs, but not wet. Allow the muffins to cool a bit before removing from tin. Enjoy!

🌱Variations

You can have fun with this recipe by swapping out or adding some ingredients such as:

• Berries (fresh or frozen) Boysenberries, raspberries, cranberries, blueberries
• Apples - peeled and diced
• Raisins
• Nuts (chopped) Pecans, walnuts,
• Coconut (flaked)
• Spice - Cinnamon, nutmeg, ginger

Looking for more tasty vegan muffin and quick bread recipes? Try these!