Enjoy these delicious vegan blackberry crumble muffins, where juicy bursts of blackberries meet a perfectly golden crumble topping! Perfect if you fancy to start your day with something sweet or to satisfy your sweet tooth in the afternoon.
Preparation Time: 20 mins
Cooking Time: 30 mins
Total Time: 50 mins
Portion: 12 muffins
Ingredients
310 g flour
1-2 tbsp soy flour or cornstarch
200 g sugar
15 g baking powder
1 pinch salt
75 g sunflower oil
75 g vegan butter
130 ml soy or oat milk
250 g blackberries
Crumble:
30 g vegan butter
30 g sugar
60 g flour
Method
Wash and quarter the blackberries.
For the crumble, combine the vegetable butter, sugar and flour with your hands. Refrigerate for later.
For the muffin batter, beat the vegan butter with the sugar until white and creamy. Stir in the flour, soy flour/cooking starch, baking powder and salt. Add the oil and the plant-based milk and mix well. Gently fold in the blackberries.
Preheat the oven to 180°C convection and grease and flour a muffin tin (or line with paper cups). Divide the muffin batter between the moulds and then top with the crumble.
Bake the muffins at 180°C convection for 30 minutes.
Enjoy!
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