How long does mixed berry streusel muffins [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make mixed berry streusel muffins [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Is mixed berry streusel muffins [vegan] soy-free?

This recipe contains soy. For a soy-free version, use tamari or coconut aminos instead.

Why is mixed berry streusel muffins [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does mixed berry streusel muffins [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Mixed Berry Streusel Muffins
[Vegan]

FG By: Fabio Gallo

Author Bio

Little Swiss Baker is a website dedicated to the sweeter things in life. My name... Read More

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Mixed Berry Streusel Muffins [Vegan]

Dairy Free

Vegan

If you like berries and muffins, these mixed berry streusel muffins are the treat for you. They're moist, fluffy, and the perfect combination of flavors! The tartness of the blueberries and raspberries compliments the sweet cinnamon streusel topping so well. I personally like the streusel and the muffin top the... Read More

Ingredients You Need for Mixed Berry Streusel Muffins [Vegan]

For the Muffins:

1 cup (128g) all-purpose flour
1/2 cup (110g) packed light brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1.4 tsp salt
1/2 flax seed egg
1/2 cup (125ml) unsweetened organic soy milk
1/2 tsp apple cider vinegar
2 tbsp vegan butter, melted
1 tsp vanilla extract
150g of fresh raspberries
150g of fresh blueberries

For the Streusel

1/4 cup (30g) almond meal
1/4 cup (55g) packed light brown sugar
1 1/2 tbsp all-purpose flour
1/2 tsp ground cinnamon
pinch of salt
1 1/2 tbsp vegan butter, melted

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How to Prepare Mixed Berry Streusel Muffins [Vegan]

Preheat oven to 375F (190°).
Combine soy milk and apple cider vinegar, set aside.
To prepare the streusel topping, combine the almond meal, brown sugar, flour, cinnamon, salt and vegan butter in a bowl, set aside.
In a large bowl mix together flour, sugar, baking soda, baking powder and salt.
In a small bowl whisk together egg, soy milk, vegan butter and vanilla.
Pour the wet ingredients over the dry ingredients, stir twice. Add about half of the blueberries and raspberries to the batter, gently combine with a spatula. The batter will be lumpy.
Pour the batter into 6 paper lined muffin pan cups.
Add the remaining fresh fruits on top of the batter (you might have some extra berries left).
Add a generous amount of streusel (about 1 tsp) on top of every muffin.
Bake for 20 - 25 minutes.
Leave the muffins in the tin to cool for a few minutes and transfer to a wire rack to cool completely.