Imagine biting into a moist, tender muffin bursting with juicy berries and topped with a crispy, sweet crumb that melts in your mouth - all while keeping things completely plant-based! These Vegan Berry Crumb Muffins are about to revolutionize your breakfast and snack game, proving that dairy-free and delicious can absolutely coexist. Whether you're a committed vegan or just looking to explore healthier baking options, this recipe will have you falling in love with every single bite.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup almond milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup mixed berries (fresh or frozen)
- 1/4 cup rolled oats
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with vegetable oil spray.
- In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, mix almond milk, vegetable oil, and vanilla extract until thoroughly blended.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Mix until just combined, being careful not to overmix the batter.
- Carefully fold in the mixed berries, distributing them evenly throughout the batter.
- In a small bowl, prepare the crumb topping by mixing rolled oats and brown sugar.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the oat and brown sugar crumb mixture over the top of each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Use room temperature almond milk for better ingredient integration
- Don't overmix the batter - lumps are okay and prevent tough muffins
- If using frozen berries, don't thaw them first to prevent color bleeding
- For extra flavor, consider adding a teaspoon of lemon zest to the batter
- Check muffins a few minutes early to prevent overcooking
- Store muffins in an airtight container at room temperature for up to 3 days
- For maximum freshness, you can freeze these muffins for up to 2 months
- Experiment with different berry combinations like blueberries, raspberries, or blackberries
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
