Vegan Blackberry Muffins
These vegan blackberry muffins are so soft, moist and fruity! They will be gobbled up by vegans and non-vegans alike.
Ingredients
Vegan Blackberry Muffins
- 2 cups flour
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup coconut milk from a can or other vegan-friendly milk
- 1/3 cup melted coconut oil or vegetable oil
- 1 tsp vanilla
- 2 cups blackberries roughly chopped
Streusel
- 6 Tbsp flour
- 3 Tbsp brown sugar
- 3 Tbsp granulated sugar
- 3 Tbsp vegetable shortening
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 375°F. Line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix together the coconut milk, melted coconut oil, and vanilla extract. Make sure your coconut milk is room-temperature so your melted coconut oil doesn't solidify.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blackberries.
- In a small bowl, combine the streusel topping ingredients: flour, brown sugar, vegetable shortening and ground cinnamon. Use your fingers or a fork to mix until it resembles coarse crumbs.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
- Sprinkle the streusel topping evenly over the muffin batter in each cup.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5-10 minutes, then transfer them to a wire rack to cool completely.