These vegan blackberry muffins are fluffy, moist, and bursting with fresh flavor! Made in just one bowl in under 30 minutes and topped with a crunchy streusel, they're the perfect breakfast or snack to enjoy throughout spring & summer.
4 Preheat the oven to 425°F and fill a muffin pan with liners.
0 Optional: Make the streusel topping by whisking together sugar, flour and cinnamon in a small bowl. Then, use your hands to mix in the softened butter. Place in the fridge until ready to use.
1 In a large mixing bowl, whisk together the melted butter, sugar, vegan buttermilk, egg replacers, dairy free greek yogurt, neutral oil, and vanilla extract until combined.
2 Using a rubber spatula, fold in the dry ingredients, mixing until just combined or no streaks of flour remain.
3 Add the blackberries and gently mix until evenly distributed.
5 Divide the batter evenly across the prepared muffin tin, filling to the top of each muffin liner. Optional: generously sprinkle each muffin with streusel topping.
6 Bake at 425°F for 8 minutes. Then, without opening the oven, reduce the temperature to 350°F and bake for an additional 12-14 minutes, or until golden brown and a toothpick comes out with only a few moist crumbs.
7 All the muffins to cool in the pan for 5 minutes before transferring to a cooling rack to finish cooling completely. Enjoy!
