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    You are here: Home / Dessert / Vegan Blackberry Muffins with Oatmeal Streusel Topping

    LAST UPDATED: January 9, 2022 • FIRST PUBLISHED: July 5, 2015

    Vegan Blackberry Muffins with Oatmeal Streusel Topping

    Jump to Recipe Print Recipe

    These vegan blackberry muffins are made with a lightly sweet cinnamon whole wheat batter and sprinkled with a light brown sugar oat streusel topping.

    Vegan Blackberry Muffins with Oatmeal Streusel Topping

    My husband and I have a disagreement when it comes to food with crunchy seeds. I'm a fan. He's not. When we eat sushi, I always go for extra sesame seeds, while he picks the least seedy pieces. I might throw poppy seeds into a baked good, just for fun, but he'd usually prefer that baked good without the seeds.

    Summer berries are my favorite. He tells me while he likes the flavor of most berries, he wishes he could get them without the seeds. So I didn't make these muffins with him in mind. In fact, I expected him to taste test one of them and inform me that while the streusel and the muffin itself were lovely, he could do without the popping of blackberry seeds between his teeth. (I, on the other hand, find the feeling of popping berry seeds between my teeth to be incredibly satisfying.)

    Vegan Blackberry Muffins with Oatmeal Streusel Topping

    As it turned out, he loved the muffins. Didn't have a whole lot to say about the crunchy seeds, and blackberry seeds are about the poppiest and crunchiest of seeds there are. So I guess they must be pretty good.

    No. I know they're pretty good. Pretty darn delicious. They're not too heavy and are a little healthier than your typical muffin, being made with whole wheat pastry flour. They've got lots of berries...two cups is enough that there's almost more berry than muffin. The streusel topping gives them that extra special finish, which makes these muffins feel almost desserty.

    Vegan Blackberry Muffins with Oatmeal Streusel Topping

    Close Up of a Vegan Blackberry Muffin with Muffin Tin in Background
    4.67 from 3 votes
    Print

    Vegan Blackberry Muffins with Oatmeal Streusel Topping

    These vegan blackberry muffins are made with a lightly sweet whole wheat batter with a hint of cinnamon and sprinkled with a light brown sugar oat streusel topping.
    Course Breakfast, Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12
    Author Alissa Saenz

    Ingredients

    For the Streusel Topping

    • ¼ cup rolled oats
    • 1 tbsp. brown sugar
    • 1 tbsp. oil any neutral flavor baking oil
    • ¼ tsp. cinnamon
    • pinch salt

    For the Muffins

    • 2 cups whole wheat pastry flour could sub all purpose
    • ⅓ cup brown sugar
    • 1 tbsp. baking powder
    • 2 tsp. cinnamon
    • ½ tsp. salt
    • 1 cup unflavored soy or almond milk
    • ⅓ cup vegetable oil any neutral flavored baking oil
    • 1 tsp. vanilla extract
    • 2 cups blackberries halved

    Instructions

    1. Preheat oven to 375º. Line 12 cup muffin tin with papers.
    2. Stir streusel topping ingredients together in small bowl. Set aside.
    3. In large mixing bowl, stir together flour, brown sugar baking powder, cinnamon and salt. Add milk, oil and vanilla. Stir just until mixed. Fold in berries.
    4. Divide among muffin cups and top with streusel.
    5. Bake 20 minutes, or until lightly browned on tops.

    Vegan Blackberry Muffins with Oatmeal Streusel Topping

    Vegan Blackberry Muffins with Oatmeal Streusel Topping
    « Thai Sweet Potato Salad
    Spaghetti with Tempeh Vegan Ragù and Toasted Panko »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Ana @ Ana's RocketShip says

      July 06, 2015 at 7:46 am

      I'm all for seeds. Especially sesame seeds in sushi. And these muffins look fantastic!!!! Whenever I try and make vegan muffins..... lets just say they don't look anywhere near this good!!!

      Reply
    2. Emma {Emma's Little Kitchen} says

      July 07, 2015 at 7:23 am

      Oh, lovely! There is so much berry in that muffin- lush! Also, I'm a seedy lady too, love that pop!

      Reply
    3. Sarah | Well and Full says

      July 10, 2015 at 1:14 pm

      I love crunchy seeds, too! I find they add an extra dimension of texture to anything they're in. These muffins look fantastic! :)

      Reply
    4. b says

      August 13, 2015 at 9:12 am

      just wondering—do you put fresh blackberries in these? Do you think frozen ones could work also?

      Reply
      • David Husk says

        August 14, 2015 at 5:48 pm

        Alissa used fresh, but we think frozen might work. Let us know how it works for you.
        Thanks for cooking with us!

        Reply
    5. Johanna says

      October 12, 2015 at 1:40 pm

      Hey Alissa!
      I've worked with this recipe twice now and I love it! The first time we actually put the dough in a baking tin for bread loafs as we did not have a muffin tin available and that worked out as well. We also used fresh blueberries and raspberries then whereas the second time I added cherries, frozen raspberries and strawberries.
      Thanks for sharing the recipe, I'm sure I'll be making these again soon!

      Reply
      • Alissa Saenz says

        October 15, 2015 at 9:59 pm

        That's awesome! I was thinking of trying it out as a loaf too, so I'm glad to know if worked. Also so happy to hear you've been enjoying the recipe. Thanks so much!

        Reply
    6. Anne says

      March 09, 2017 at 9:09 am

      I would use frozen next time. I thought the muffins were too dry for fresh blackberries.

      Reply
    7. Anna Pettit says

      August 29, 2018 at 12:47 pm

      4 stars
      I Just made the muffins (they are in the oven) . I am quite concern what did go wrong as dough was very very thick. I added more milk and oils, not sure if that will actually help

      Reply
      • Alissa Saenz says

        September 03, 2018 at 1:40 pm

        Hmmm...I'm not sure what went wrong! The batter is a bit thick - it shouldn't be pourable. I wouldn't recommend adding extra liquid. I hope they turned out okay!

        Reply
    8. Sandy Gratia says

      August 24, 2019 at 10:14 am

      5 stars
      They turned out lovely, thanks for sharing this recipe! I used fresh blackberries from our garden and actually made the recipe twice in one week. My husband and mother-in-law enjoyed them very much. I like that they are not too sweet so the taste of the fruit is really natural. Second time round I slightly adapted the topping by omitting the salt, oil and brown sugar and substituting maple syrup. Just took them out of the oven and they smell delicious, can’t wait to tuck in. This recipe is a keeper 🤗

      Reply
      • Alissa Saenz says

        August 25, 2019 at 10:37 am

        Oh, blackberries from the garden...I'm jealous! I'm glad you're enjoying them! Thank you so much Sandy!

        Reply
    9. Carol-Anne says

      February 23, 2020 at 1:47 am

      5 stars
      This is the first time I have ever commented on a recipe... because these are so good! A friend gave me heaps of blackberries so I wanted to bake something vegan with them. These were delicious! My first batch was with the oil but the next ones I used applesauce instead... just as good! When the fresh blackberries finish for the season, I will try some frozen berries. The muffins also freeze well. Thank you for an awesome recipe!!

      Reply
      • Alissa Saenz says

        February 23, 2020 at 8:26 pm

        I'm so glad you enjoyed them!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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