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
Ingredients
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
Instructions
- 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.
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!!!
Oh, lovely! There is so much berry in that muffin- lush! Also, I’m a seedy lady too, love that pop!
I love crunchy seeds, too! I find they add an extra dimension of texture to anything they’re in. These muffins look fantastic! :)
just wondering—do you put fresh blackberries in these? Do you think frozen ones could work also?
Alissa used fresh, but we think frozen might work. Let us know how it works for you.
Thanks for cooking with us!
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!
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!
I would use frozen next time. I thought the muffins were too dry for fresh blackberries.
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
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!
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 🤗
Oh, blackberries from the garden…I’m jealous! I’m glad you’re enjoying them! Thank you so much Sandy!