These vegan blackberry muffins are made with a lightly sweet cinnamon whole wheat batter and sprinkled with a light brown sugar oat 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.)
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
For the Streusel Topping
- 1/4 cup rolled oats
- 1 tbsp. brown sugar
- 1 tbsp. oil any neutral flavor baking oil
- 1/4 tsp. cinnamon
- pinch salt
For the Muffins
- 2 cups whole wheat pastry flour could sub all purpose
- 1/3 cup brown sugar
- 1 tbsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup unflavored soy or almond milk
- 1/3 cup vegetable oil any neutral flavored baking oil
- 1 tsp. vanilla extract
- 2 cups blackberries halved
Preheat oven to 375º. Line 12 cup muffin tin with papers.
Stir streusel topping ingredients together in small bowl. Set aside.
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.
Divide among muffin cups and top with streusel.
Bake 20 minutes, or until lightly browned on tops.