Vegan Blackberry Muffins Recipe
For vegan streusel topping prepare the streusel recipe below with earth balance buttery sticks instead of butter
Serves: 10 Jumbos or 18 standard sized muffins
  • All Purpose Flour 2½ cup (312g)
  • Baking Powder 3 teaspoons (15g)
  • Salt 1 teaspoon (6g)
  • Cardamom 1 teaspoon (5g) *optional ingredient you can leave it out
  • Granulated Sugar 1½ cup (300g)
  • Vegetable Oil ½ cup (120ml)
  • Ground Flax Seeds 2 Tablespoons (16g)
  • Hot Water 6 Tablespoons (90ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Almond Milk 1 cup (240ml)
  • Blackberries 2 cups
  1. Combine the ground flax with the hot water and let stand to a thickened paste
  2. Combine the sugar, oil, flax eggs, vanilla extract and almond milk in a large bowl and whisk smooth.
  3. Sift the flour with the baking powder, salt and cardamom, add it to the wet ingredients all at once and whisk smooth.
  4. Fold in the blackberries
  5. Scoop the muffin batter into greased or paper lined muffin tins.
  6. Top with 1- 2 tablespoons of frozen streusel (frozen streusel is better to prevent the butter from melting in the oven)
  7. Bake immediately in a preheated 375°F oven for 15 minutes then turn the oven temperature down to 325°F and bake until they are done.
  8. The Jumbos may take close to 35 minutes total and the smaller muffins will be closer to 22-25 minutes- You will know when a toothpick inserted into the center comes out with moist crumbs not raw batter.
  9. Cool completely then ice with optional confectioners sugar glaze, which is simply confectioners sugar (approx 1 cup ) thinner out with 1 tablespoon or more of water to achieve desired consistency
Recipe by Gretchen's Bakery at