These Vegan blackberry muffins are fluffy, soft, full of juicy blackberries topped with a crunchy, streusel topping. They are super easy to make in just one bowl, and ready in about 30 minutes.
- 1 cup (240ml) almond milk unsweetened
- 2 teaspoon vanilla extract
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ cup coconut oil, melted
- ¼ cup sugar
- ¼ cup coconut sugar or brown sugar
- 2 cups (260g) all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups (250g) fresh blackberries, cut in half
- ½ cup (70g) all purpose flour
- 3 tbsp brown sugar
- 60g (¼ cup) vegan butter, room temperature
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Preheat the oven to 175C (350F) and place 12 paper liners in a muffin tin.
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Start by mixing together the flour, brown sugar and vegan butter in a small bowl. I find it easiest to pinch it together with my fingers. Put it in the fridge while you prepare the muffin batter.
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In a mixing bowl, stir together the milk, lemon juice, zest and vanilla. Let it sit for 10 minutes to infuse the flavours and for the milk to curdle a little. Stir in the sugar, coconut sugar and oil.
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Sift in the flour, cornstarch, baking powder, baking soda and salt and stir until it just comes together. Do not over mix!
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Toss the blackberries in a tablespoon of flour and then gently fold them into the batter. Scoop into the prepared muffin tin and top with the streusel.
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Bake the muffins for 17 to 20 min, or until a toothpick inserted into the center of a muffin comes out clean.
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Let your muffins cool down for about 20 min before removing them from the muffin tin, vegan muffins can be fragile until cool. Let them cool down completely on a cooling rack before stirring in an airtight container.
Enjoy!