Mixed Berry Streusel Muffins
Moist and fluffy muffins loaded with fresh blueberries and raspberries and topped with a delicious cinnamon streusel.
Servings: 6 muffins
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.
- 1/2 tbsp of ground flax seed and 1.5 tbsp of water, stir well and let rest for 10 minutes.