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Blackberry Muffins with Pecan Oat Streusel

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These healthy Blackberry Muffins are made with whole wheat pastry flour, naturally sweetened with maple syrup, and flavored with warm chai spices. Topped with a crunchy pecan oat streusel, they’re dairy-free and perfect for breakfast, snacks, or lunchboxes.

  • Total Time: 25 minutes
  • Yield: 12 muffins

Ingredients

    • 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 (see notes)
    • 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

 

  • 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

  1. Preheat oven to 425ºF (220ºC). Grease a 12-cup muffin tin or use silicone liners. Set aside.
  2. Prepare buttermilk by mixing the non-dairy milk with apple cider vinegar. Let sit for 5 minutes.
  3. Rinse, dry, and chop the blackberries. Set aside.
  4. Make streusel topping by combining all streusel ingredients in a small bowl. Set aside.
  5. In a medium bowl, whisk together flour, chai spices, baking powder, baking soda, and salt.
  6. In a large bowl, whisk oil and maple syrup. Add egg and vanilla, whisk to combine. Stir in half the milk-vinegar mixture.
  7. Gradually add the dry ingredients into the wet mixture. Add remaining milk and chopped blackberries. Stir until just combined. Do not overmix.
  8. Evenly divide the batter into the prepared muffin tin, filling each cup about 2/3 full (approx. 1/4 cup batter per muffin).
  9. Top each muffin with streusel and gently press it into the batter.
  10. Bake at 425ºF for 5 minutes, then reduce oven temperature to 375ºF and bake an additional 10–12 minutes, or until a toothpick inserted comes out clean.
  11. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Chai spice blend can include cinnamon, ginger, cardamom, allspice, and cloves.
  • Do not overmix batter to avoid tough muffins.
  • Store cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 7g
  • Sodium: 120mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 15mg

Find it online: https://recipeteach.com/blackberry-muffins-with-pecan-oat-streusel/