Welcome to the Great Northwest, where we eat a lot of blackberries. Today, we do it in the form of sweet, summery vegan blackberry muffins. What is it, you say? Love your blackberry muffins with a streusel-y topping? I just knew we would get along wonderfully.
- FOR THE MUFFINS:
- 2 tablespoons flax meal
- 1-¼ cup blackberries
- 2-½ cups All purpose flour
- 1 teaspoon Salt
- 1 cup Sugar
- 4 teaspoons baking powder
- ½ cups Coconut oil, melted
- 1 cup Vegan Yogurt
- ¼ cups Water or your favorite vegan milk
- 2 teaspoons Vanilla extract
- FOR THE STREUSEL TOPPING (optional):
- 2 tablespoons Butter
- 2 tablespoons Sugar
- ¼ cups Plain flour
Make sure the oven rack is in the middle position and preheat the oven to 400°F. If you’re making a streusel topping, do it now (read below).
In a bowl, sprinkle the flax meal over the blackberries and toss to coat well. Put aside.
Measure the dry ingredients and mix in a mixing bowl. Make sure the flour is unpackaged. I store my flour in a large container and stir it to aerate it before I measure it.
Add melted coconut oil, vegan yogurt, water or milk and vanilla. Stir lightly until just combined. The batter will be thick. Pour the blackberries into the batter and stir to combine. Some blackberries tear when you stir and that’s okay. The dough will look swirled, there will be pieces of purple tinted dough and pieces of regular dough – ok too!
Grease the muffin tin if you are not using muffin tins. I recommend muffin tins for these unless you’re ok with patiently removing the muffins.
Pour the batter evenly into the 12 muffin tins. Optionally, sprinkle a pinch of sugar on each muffin or top each muffin with an optional streusel. (See below if you use it.)
Bake for 17 to 20 minutes, until golden brown and a toothpick inserted comes out clean. To remove, let cool for 5 minutes, then gently use a butter knife to surround each muffin and gently pry it out.
For the optional streusel topping:
Measure the butter and place it in the freezer before making the dough or at least 10 minutes. Measure the sugar and flour and place them in a bowl.
Remove the butter from the freezer and use a pastry cutter or fork to cut the butter into the dry mixture. It will look like coarse grainy sand. There should be small butter sized pearls (coffee bean or smaller) coated in flour. The trickiest part with the streusel is making sure the butter doesn’t melt. This streusel crumble won’t look like a dough, it will be loose and sandy.
Place in the refrigerator.