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These vegan blackberry muffins are made with a lightly sweet cinnamon whole wheat batter and sprinkled with a light brown sugar oat streusel topping.

My husband and I have a disagreement when it comes to food with crunchy seeds. I’m a fan. He’s not. When we eat sushi, I always go for extra sesame seeds, while he picks the least seedy pieces. I might throw poppy seeds into a baked good, just for fun, but he’d usually prefer that baked good without the seeds.

Summer berries are my favorite. He tells me while he likes the flavor of most berries, he wishes he could get them without the seeds. So I didn’t make these muffins with him in mind. In fact, I expected him to taste test one of them and inform me that while the streusel and the muffin itself were lovely, he could do without the popping of blackberry seeds between his teeth. (I, on the other hand, find the feeling of popping berry seeds between my teeth to be incredibly satisfying.)

As it turned out, he loved the muffins. Didn’t have a whole lot to say about the crunchy seeds, and blackberry seeds are about the poppiest and crunchiest of seeds there are. So I guess they must be pretty good.

No. I know they’re pretty good. Pretty darn delicious. They’re not too heavy and are a little healthier than your typical muffin, being made with whole wheat pastry flour. They’ve got lots of berries…two cups is enough that there’s almost more berry than muffin. The streusel topping gives them that extra special finish, which makes these muffins feel almost desserty.

4.67 from 3 votes Print

Vegan Blackberry Muffins with Oatmeal Streusel Topping

These vegan blackberry muffins are made with a lightly sweet whole wheat batter with a hint of cinnamon and sprinkled with a light brown sugar oat streusel topping. CourseBreakfast, Dessert CuisineAmerican Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 12 Author Alissa Saenz


For the Streusel Topping

  • ¼cuprolled oats
  • 1tbsp.brown sugar
  • 1tbsp.oilany neutral flavor baking oil
  • ¼tsp.cinnamon
  • pinchsalt

For the Muffins

  • 2cupswhole wheat pastry flourcould sub all purpose
  • cupbrown sugar
  • 1tbsp.baking powder
  • 2tsp.cinnamon
  • ½tsp.salt
  • 1cupunflavored soy or almond milk
  • cupvegetable oilany neutral flavored baking oil
  • 1tsp.vanilla extract
  • 2cupsblackberrieshalved


  1. Preheat oven to 375º. Line 12 cup muffin tin with papers.
  2. Stir streusel topping ingredients together in small bowl. Set aside.
  3. In large mixing bowl, stir together flour, brown sugar baking powder, cinnamon and salt. Add milk, oil and vanilla. Stir just until mixed. Fold in berries.
  4. Divide among muffin cups and top with streusel.
  5. Bake 20 minutes, or until lightly browned on tops.

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I Just made the muffins (they are in the oven) . I am quite concern what did go wrong as dough was very very thick. I added more milk and oils, not sure if that will actually help


  • They turned out lovely, thanks for sharing this recipe! I used fresh blackberries from our garden and actually made the recipe twice in one week. My husband and mother-in-law enjoyed them very much. I like that they are not too sweet so the taste of the fruit is really natural. Second time round I slightly adapted the topping by omitting the salt, oil and brown sugar and substituting maple syrup. Just took them out of the oven and they smell delicious, can’t wait to tuck in. This recipe is a keeper 🤗


    • This is the first time I have ever commented on a recipe… because these are so good! A friend gave me heaps of blackberries so I wanted to bake something vegan with them. These were delicious! My first batch was with the oil but the next ones I used applesauce instead… just as good! When the fresh blackberries finish for the season, I will try some frozen berries. The muffins also freeze well. Thank you for an awesome recipe!!


      • Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

        More about me →

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