Triple berry muffins (vegan)

These triple berry muffins are soft, fluffy and topped with a generous streusel. They also happen to be vegan!

vegan triple berry muffins

Last week, I shared this triple berry pie with you. It was oh so good, but I wasn’t able to use up all of the frozen berry blend that I had bought. As a result, I made these triple berry muffins.

And because I did not do a good job planning my weekly shopping list, I ran out of eggs. I had used them all for other recipes and failed to have enough eggs for my muffins. Therefore, I made a vegan muffin recipe, which you see here.

vegan triple berry muffins

Thankfully, with almost all of the vegan dessert recipes I’ve tried, you will not miss the eggs in these muffins. They are light and fluffy with a moist crumb. Non-vegans will never know the difference. The best part of the muffins, not surprisingly, is the crumb topping. Feel free to leave that off if you’re not a streusel person.

The original recipe claimed that the batter made 12 muffins, but I only got 9. I used a standard muffin pan and filled my batter almost all the way to the top and made standard sized muffins. The streusel was also just enough for my 9 muffins. So if you are looking to make at least a dozen muffins, you may want to consider doubling the recipe.

vegan triple berry muffins

All in all, these were a solid muffin. I still have some frozen berries left over, so I may try to find another recipe for those!

Husband’s rating: 4 out of 5
Addie’s rating: 3.5 out of 5
My rating: 4 out of 5

Triple berry muffins (vegan)

These soft and fluffy berry-filled muffins happen to be vegan!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 9
Author: Eva Bakes

Ingredients

Streusel topping

  • ¼ cup all-purpose flour
  • cup granulated sugar
  • 2 Tablespoons vegan butter melted
  • ½ teaspoon ground cinnamon

Muffins

  • 1 and ½ cups all-purpose flour
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup milk of choice I used soy milk
  • ½ cup unsweetened applesauce
  • 1 Tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 2 cups mixed berries I used a frozen triple berry blend and did not thaw them

Instructions

Make the streusel

  • In a small bowl, mix all the streusel ingredients together with a fork until you achieve small crumbs. Set aside.

Bake the muffins

  • Preheat your oven to 400°F. Generously grease or line a standard muffin pan and set aside (I used a silicone pan and did not line or grease it).
  • In a large bowl, whisk together the flour, sugars, baking powder, cinnamon, and salt.
  • In a separate large bowl, mix together the milk, applesauce, lemon juice, and vanilla together. Pour this into the dry ingredients and fold until a few dry streaks remain.
  • Gently fold in the berries, being careful not to over mix the batter or crush the berries.
  • Evenly distribute the batter into your muffin pan, filling each well at least ¾ full. Add some of the streusel topping on top.
  • Bake in your preheated oven for 18-25 minutes or until a toothpick inserted in the center comes out clean (minus any berries that might have burst during baking).
  • Allow the muffins to cool before serving.

Notes

Leftover muffins should be stored in an airtight container in the refrigerator and will last several days. I have found that storing them at room temperature will cause the muffins (and the topping) to get soggy quickly.
Source: Slightly adapted from It Doesn't Taste Like Chicken

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