Make the best blackberry muffins (vegan!) with a banana bread base and sweet crumb topping. They are crave-worthy and crowd-pleasing yet easy enough to make for even novice bakers!
1cupmashed super-ripe spotty bananaapproximately two medium-sized ripe spotty bananas mashed well with a potato masher or fork into a puree
½cupcanola oil
⅓cupsoymilk
2teaspoonspure vanilla extract
12ouncesfresh blackberriessliced in half, reserve ⅓ for topping (approximately two small containers of blackberries)
Sweet Crumb Topping
¼cupall-purpose flour
3tablespoonspacked brown sugar
¼teaspoonground cinnamon
1pinchsalt
2tablespoonschilled vegan butter
Instructions
Preheat oven to 400°F and line a muffin pan with cupcake liners.
In a large bowl, combine the flour, sugar, salt, and baking powder and mix well.
Form a well in the flour mixture and add the mashed banana, canola oil, soymilk, and vanilla extract. Gently mix together with a fork or spoon. Fold in two thirds of the sliced blackberries (reserving ⅓ for topping).
To make the crumb topping, add the flour, sugar, cinnamon, and salt to a small bowl and mix to combine. Cut in the cold vegan butter using a pastry cutter or fork until incorporated. Then briefly use your hands to fully combine and create a crumbly mixture that just barely sticks together when squeezed.
Fill 10 cupcake liners evenly with batter (all the way to the top). Press reserved blackberry slices into the top of the muffins, pushing them in to be partially incorporated into the batter. Top with crumb topping, pressing it down into the top of the batter so it sticks to the muffin.
Bake for 27-30 minutes, or until the muffins start to get lightly golden on top and a toothpick comes out of the center of the muffin clean. Remove from the oven and allow muffins to cool fully before enjoying!
Notes
Storage: Store in an airtight container on the countertop for up to a few days. These muffins also freeze beautifully. When you're ready to eat them, simply remove muffins from the freezer and thaw to room temperature, or defrost in the microwave.Note: You can also make 12 muffins with this batter, they will just be slightly less pillowy on top.