Vegan Blackberry Muffins
271kcal
Ingredients
- 100 g vegan butter
- 80 g caster sugar
- 80 g light brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 165 g plain flour
- 1 teaspoon apple cider vinegar
- 150 ml plant-based milk
- 200 g fresh blackberries chopped
Streusel topping
- 1.5 teaspoon cinnamon
- 2 tablespoon white sugar
- 2 tablespoon light brown sugar
- 2 tablespoon vegan butter softened
- 70 g plain flour
Method
- Preheat your oven to 180 degrees C and line a muffin tin with muffin cases
- Make your streusel by combining the sugar, butter, and cinnamon, and then adding the flour bit by bit into a crumble forms2 tbsp white sugar, 2 tbsp light brown sugar, 2 tbsp vegan butter, 70 g plain flour, 1.5 tsp cinnamon
- In a mixing bowl, beat together your vegan butter, caster sugar, and brown sugar.100 g vegan butter, 80 g caster sugar, 80 g light brown sugar
- Add the flour, baking powder, and baking soda, and stir until combined.1 tsp baking powder, 165 g plain flour, 0.5 tsp baking soda
- Add in the plant-based milk, stirring constantly.150 ml plant-based milk
- Finally, stir in the apple cider vinegar and blackberries, gently folding them in1 tsp apple cider vinegar, 200 g fresh blackberries
- Scoop the muffin batter into the cases evenly, and then top with the streusel
- Bake for 20 - 25 minutes or until a skewer comes out clean when inserted
Nutrition
Serving1gCalories271kcalCarbohydrates37gProtein4gFat12gSaturated Fat2gPolyunsaturated Fat9gTrans Fat2gCholesterol1mgSodium136mgFiber2gSugar16g
Notes
These muffins will keep great for 3 - 5 days in an airtight container, and can be kept either in the fridge or at room temperature.
I recommend halving or quartergin your blackberries before adding them to the muffin batter as they might be too big whole.