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.
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.
In a larger bowl combine flour, baking powder, baking soda, and salt.
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.
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.
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.
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.