Blackberry Muffins (Vegan)

Vegan blackberry muffins on a cooling rack.

Blackberry Muffins (Vegan)

Make the best blackberry muffins (vegan!) with a banana bread base and sweet crumb topping. They are crave-worthy and crowd-pleasing yet easy enough to make for even novice bakers!

Course Baked Good, Breakfast or Snack

Cuisine Amercan

Keyword blackberry muffin vegan, vegan blackberry muffin

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 311kcal

Author Michelle Cehn | World of Vegan

Equipment

Pastry Cutter
Large Mixing Bowl
Cupcake liners
Muffin pan

Ingredients

1½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon salt
2 teaspoons baking powder
1 cup mashed super-ripe spotty banana approximately two medium-sized ripe spotty bananas mashed well with a potato masher or fork into a puree
½ cup canola oil
⅓ cup soymilk
2 teaspoons pure vanilla extract
12 ounces fresh blackberries sliced in half, reserve ⅓ for topping (approximately two small containers of blackberries)

Sweet Crumb Topping

¼ cup all-purpose flour
3 tablespoons packed brown sugar
¼ teaspoon ground cinnamon
1 pinch salt
2 tablespoons chilled vegan butter

Instructions

Preheat oven to 400°F and line a muffin pan with cupcake liners.
In a large bowl, combine the flour, sugar, salt, and baking powder and mix well.
Form a well in the flour mixture and add the mashed banana, canola oil, soymilk, and vanilla extract. Gently mix together with a fork or spoon. Fold in two thirds of the sliced blackberries (reserving ⅓ for topping).
To make the crumb topping, add the flour, sugar, cinnamon, and salt to a small bowl and mix to combine. Cut in the cold vegan butter using a pastry cutter or fork until incorporated. Then briefly use your hands to fully combine and create a crumbly mixture that just barely sticks together when squeezed.
Fill 10 cupcake liners evenly with batter (all the way to the top). Press reserved blackberry slices into the top of the muffins, pushing them in to be partially incorporated into the batter. Top with crumb topping, pressing it down into the top of the batter so it sticks to the muffin.
Bake for 27-30 minutes, or until the muffins start to get lightly golden on top and a toothpick comes out of the center of the muffin clean. Remove from the oven and allow muffins to cool fully before enjoying!

Notes

Storage: Store in an airtight container on the countertop for up to a few days. These muffins also freeze beautifully. When you're ready to eat them, simply remove muffins from the freezer and thaw to room temperature, or defrost in the microwave.

Note: You can also make 12 muffins with this batter, they will just be slightly less pillowy on top.

Nutrition