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Blackberry Crumble Muffins

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



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


30 g vegan butter

30 g sugar

60 g flour



  1. Wash and quarter the blackberries.

  2. For the crumble, combine the vegetable butter, sugar and flour with your hands. Refrigerate for later.

  3. 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.

  4. 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.

  5. Bake the muffins at 180°C convection for 30 minutes.


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