Vegan Blackberry Muffins with Oatmeal Streusel Topping
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
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
Servings: 12
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
-
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.