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My Darling Vegan
Vegan Mixed Berry Muffins

Wake up to these delicious Mixed Berry Muffins. Topped with a buttery crumb topping and baked to perfection, these sweet morning pastries are bursting with flavor. 

5 from 3 votes

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Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Course: Breakfast, bread
Cuisine: American
Servings: 12
Calories: 269 kcal
Author: Sarah McMinn
Mixed Berry Muffins
  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose flour
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup + 2tbsp. granulated sugar
  • ¼ cup + 2 tbsp. coconut oil, melted
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1½ - 2 cups fresh mixed berries
Crumb Topping
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tbsp granulated sugar
  • 4 tbsp vegan butter, cut into small pieces
  1. Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
  2. Start by making the crumb topping. Combine the flour and sugars in a bowl. Cut the butter in small cubes and add. With your fingers, press the butter into the flour/sugar mixture until it resembles small pea-size pieces. Set aside.

  3. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
  4. In a larger bowl combine flour, baking powder, baking soda, and salt.

  5. Once your soy milk has curdled, add sugar, coconut oil, lemon zest, and vanilla extract. Stir to combine. Add the wet ingredients to the dry ingredients until well incorporated. Be careful not to overmix - a few lumps are okay. Fold in mixed berries.

  6. Spoon into muffin tins, filling each cup about ¾ full. Top with about 3 tablespoons of crumb topping, gently pressing it down over each muffin. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.

  7. Remove from heat and allow muffins to cool before removing from pan.
Recipe Notes

Serving and Storing - Leftover muffins can be stored in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.

Recipe Tips

  1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  2. Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
  3. Make sure to let the muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.

Variations - If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.

Nutrition Facts
Calories Per Serving: 269
% Daily Value
Carbohydrates 40g 13%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 7g 44%
Sodium 162mg 7%
Potassium 146mg 4%
Fiber 1g 4%
Sugar 19g 21%
Vitamin A 256IU 5%
Vitamin C 1mg 1%
Calcium 71mg 7%
Iron 1mg 6%