Mixed Berry Streusel Muffins

If you like berries and muffins, then this mixed berry streusel muffins recipe is the perfect treat for you. Moist and fluffy muffins loaded with fresh blueberries and raspberries and topped with a delicious cinnamon streusel.

Replace the egg in the recipe with a flax egg, if you want to bake vegan muffins.

I personally like the streusel and the muffin top the best, so I added a lot of streusel. Instead of just plain flour, I used almond meal for more flavour and better texture.

Print Recipe

Mixed Berry Streusel Muffins

Moist and fluffy muffins loaded with fresh blueberries and raspberries and topped with a delicious cinnamon streusel.

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Dessert

Servings: 6 muffins

Author: Fabio

Ingredients

• - 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 egg or 1/2 flax seed egg* for vegan muffins
• 1/2 cup 125ml unsweetened organic soy milk
• 1/2 tsp apple cider vinegar
• 2 tbsp vegan butter melted
• 1 tsp vanilla extract
• 150 g of fresh raspberries
• 150 g of fresh blueberries
• - For the Streusel:
• 1/4 cup 30g almond meal
• 1/4 cup 55g packed light brown sugar
• 1.5 tbsp all-purpose flour
• 1/2 tsp ground cinnamon
• pinch of salt
• 1.5 tbsp vegan butter melted

Instructions

• 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.

Notes

1/2 flax egg :
- 1/2 tbsp of ground flax seed and 1.5 tbsp of water, stir well and let rest for 10 minutes.