Blackberry Muffins with Pecan Oat Streusel
Servings: 12 muffins
Calories: 236kcal
Whole grain Healthy Blackberry Muffins spiced with chai seasoning and topped with a pecan oat streusel! A dairy-free and refined sugar-free healthy muffin recipe. Great for school lunch boxes or an afternoon snack.
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Ingredients
MUFFINS
- 2/3 cup non-dairy milk or your choice of milk
- 1/2 tablespoon apple cider vinegar or lemon juice
- 2 cups whole wheat pastry flour*
- 1/2 teaspoon chai spices see notes
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup avocado oil or melted/cooled coconut oil**
- 1/3 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 pint fresh blackberries rinsed, patted dry and chopped
PECAN OAT STREUSEL
- 3 tablespoons coconut sugar or brown sugar
- 1/4 cup whole wheat white flour
- 1/4 cup rolled oats
- 1/3 cup chopped pecans
- 3 tablespoons coconut oil or dairy-free butter, softened
Instructions
- Preheat oven to 425ºF. Grease 12-cup muffin pan or use silicone liners. Set aside.
- Make homemade buttermilk: In a glass measuring cup, add milk + apple cider vinegar; set aside for about 5 minutes.
- Prepare berries: Rinse and dry blackberries, then chop in half or thirds, depending on how large the blackberries are. Set these aside for later.
- Make crumble topping: Combine crumble ingredients separately in small bowl and set aside.
- Mix dry ingredients: In a medium bowl, whisk together flour, chai spices, baking powder, baking soda, and salt; set aside.
- Mix wet ingredients: In a large bowl, whisk together oil with maple syrup. Add in egg and vanilla and whisk until combined. Pour half of the milk-vinegar mixture and gently stir to combine.
- Combine: Add about half of the bowl of dry ingredients into the wet ingredients and begin to stir gently. Add the remaining flour and milk, along with the blackberries. Gently stir everything together until dry flour is no longer visible; Batter will be somewhat thick. Avoid over-mixing the batter or you'll end up with tough muffins.
- Bake: Evenly distribute batter into 12-cup muffin pan, filling 2/3 full (about ¼ cup of batter). Sprinkle crumble mixture on top of batter in each cup, gently pressing slightly into batter. Bake muffins at 425ºF for 5 minutes; reduce oven temperature to 375ºF and continue baking for an additional 10-12 minutes, or until inserted toothpick in center of muffin comes out clean.
- Cool: Allow muffins to cool in pan for about 10 minutes before gently removing. TIP: If greasing muffin pan, I use a butter knife to remove from pan. Transfer blackberry muffins to wire rack and allow to cool completely before storing.
Notes
Homemade chai spice blend using six simple ingredients!
*You can sub half whole wheat flour + half all-purpose flour. If using all whole wheat white flour, remove 2 tablespoons. You can also sub a 1:1 all-purpose gluten-free flour. I've had success with Bob's Red Mill.
**If using coconut oil, make sure it is cooled after melted and egg is room temperature. Just let egg sit in hot water for about 3 minutes.
VEGAN - use 1 TBS milled flaxseed + 3 TBS water in small bowl and let sit for 5 minutes until gel forms. Incorporate into batter as directed for egg.
STORAGE - Leftover blackberry muffins will keep covered with plastic wrap or in an airtight container at room temperature for 1-2 days, or in the fridge for 4 days.
FREEZE - Flash freeze by placing the muffins on a small baking sheet and freeze for 1 hour. Transfer to a freezer-safe ziptop bag. Freeze for up to 3 months. Thaw to room temperature.
Nutrition
Serving: 1muffin | Calories: 236kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 204mg | Fiber: 3g | Sugar: 10g