Description
These bakery-style vegan blackberry muffins are moist, fluffy, bursting with fresh blackberry flavor, and topped with a buttery crumble.
Ingredients
Units
Scale
Blackberry Muffins
- 3/4 cup Granulated Sugar
- 1 3/4 cup All-Purpose Flour
- 1/2 tsp Salt
- 2 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 cup Oil
- 1 cup Vegan Milk
- 1/2 cup Unsweetened Applesauce
- 1 tsp Vanilla Extract
- 1 1/2 cup Fresh Blackberries
Crumble Topping
- 1/4 cup All-Purpose Flour
- 2 tsp Granulated Sugar
- 1/4 tsp Salt
- 1 1/2 tbsp Melted Vegan Butter (Unsalted)
Instructions
Blackberry Muffins
- Preheat oven to 450℉
- Wash the blackberries and thoroughly pat them dry.
- In a large bowl, mix together the flour, sugar, salt, baking powder, and cinnamon until combined.
- Gently mix in the blackberries to coat them with the dry ingredients.
- In a separate bowl, mix together the plant milk, applesauce, oil, and vanilla extract until combined.
- Add the wet mixture to the dry ingredients and gently mix with a rubber or wooden spoon until just combined to avoid overmixing.
- Scoop the batter into a lined muffin tin about 3/4 full.
- Sprinkle the crumble topping evenly on top of each muffin.
- Bake for 10 minutes at 450℉, then lower the oven temperature to 375℉ and bake for an additional 6-8 minutes or until the muffins are baked through and golden brown.
- Allow the muffins to cool before serving.
Crumble Topping
- To a small dish, add the flour, sugar, and salt. Mix until combined.
- Add the melted butter and mix with a fork. The crumbles should resemble small pebbles.
- Refrigerate until ready to use.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Dessert