Blackberry Muffins with Pecan Oat Streusel

These Blackberry Muffins with Pecan Oat Streusel are moist, fluffy, and made with wholesome ingredients like whole wheat pastry flour, maple syrup, and avocado oil. Spiced with warming chai and topped with a crunchy pecan oat streusel, they’re a healthier treat that’s still bursting with flavor. Perfect for breakfast, school lunch boxes, or a mid-afternoon snack.

Why You’ll Love This Recipe

• Dairy-free and naturally sweetened with maple syrup.

• Whole grain muffins that are hearty yet tender.

• Spiced with chai for a cozy, aromatic flavor.

• A crunchy pecan oat streusel makes every bite special.

• Great for meal prep and freezer-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the muffins:
2/3 cup non-dairy milk (or milk of choice)
1/2 tablespoon apple cider vinegar (or lemon juice)
2 cups whole wheat pastry flour
1/2 teaspoon chai spices
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup avocado oil (or melted and cooled coconut oil)
1/3 cup maple syrup
1 large egg
1 teaspoon vanilla extract
1 pint fresh blackberries, rinsed, dried, and chopped

For the 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

Directions

1. Preheat oven to 425°F. Grease or line a 12-cup muffin pan.

2. In a measuring cup, combine milk and apple cider vinegar. Let sit 5 minutes to curdle.

3. Prepare blackberries by rinsing, drying, and chopping into halves or thirds. Set aside.

4. In a small bowl, mix streusel ingredients until crumbly. Set aside.

5. In a medium bowl, whisk flour, chai spices, baking powder, baking soda, and salt.

6. In a large bowl, whisk oil and maple syrup. Add egg and vanilla, then whisk again. Stir in half of the milk mixture.

7. Add half of the dry mixture to the wet ingredients, stirring gently. Add the remaining flour mixture, milk mixture, and blackberries. Mix until just combined—batter will be thick. Do not overmix.

8. Divide batter evenly into muffin cups, filling each about 2/3 full. Sprinkle streusel evenly over tops and gently press in.

9. Bake for 5 minutes at 425°F. Reduce oven temperature to 375°F and bake an additional 10–12 minutes, or until a toothpick inserted comes out clean.

10. Cool muffins in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

• Servings: 12 muffins

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Variations

• Swap blackberries for blueberries, raspberries, or diced apples.

• Use cinnamon or pumpkin spice if you don’t have chai spice.

• Replace pecans with walnuts, almonds, or sunflower seeds.

• Make it vegan by replacing the egg with a flax egg.

• Add a drizzle of glaze for a sweeter bakery-style muffin.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for 15–20 seconds or in the oven at 300°F for 5 minutes. Muffins can also be frozen for up to 3 months—thaw overnight in the fridge or reheat directly from frozen.

FAQs

Can I use frozen blackberries?

Yes, but don’t thaw them first—fold them into the batter straight from frozen to avoid excess moisture.

What if I don’t have whole wheat pastry flour?

You can substitute with half all-purpose flour and half regular whole wheat flour.

Can I make these muffins vegan?

Yes, use a flax egg instead of a regular egg and ensure your sweetener and streusel ingredients are vegan.

Do I have to use chai spices?

No, cinnamon or pumpkin spice blends work as great substitutes.

How do I keep the muffins light and fluffy?

Avoid overmixing the batter; stir just until the flour disappears.

Can I make mini muffins with this recipe?

Yes, bake in a mini muffin pan for about 10–12 minutes.

How do I know the muffins are done?

Insert a toothpick into the center—if it comes out clean, they’re ready.

Can I skip the streusel topping?

Yes, but the pecan oat topping adds delicious crunch and sweetness.

What type of milk works best?

Any milk works—almond, oat, soy, or dairy milk are all fine.

Can I double this recipe?

Yes, simply double the ingredients and bake in two muffin tins.

Conclusion

These blackberry muffins with pecan oat streusel are a healthier twist on a bakery favorite, made with wholesome ingredients and naturally sweetened. Moist, fluffy, and spiced with chai, they’re perfect for breakfast, snacks, or even meal prep. With their crunchy topping and juicy berry centers, these muffins will quickly become a go-to recipe in your kitchen.

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