April 16, 2018
Issue 3 2018
Cool Beans

Blackberry Crumble Muffins

These moist, lightly sweetened muffins are great to take along to uni on those days where you have a mere $1 in your account and can’t afford anything from the uni cafe. With their fibrous content, they’re sure to keep you full during the day. Or at least a few hours. They require only basic ingredients that we all should have handy in the pantry. And they’re vegan!




For the batter:


-       1 cup all-purpose flour

-       1 cup wholemeal flour

-       2 ½ tsp baking powder

-       ¼ tsp baking soda

-       ½ tsp salt

-       ½ cup raw sugar

-       1 tsp vanilla essence

-       1/4 cup + 1 tbsp canola oil

-       1 cup soy milk (or any non-dairy milk alternative)

-       1 tsp apple cider vinegar

-       1 ½ cup frozen blackberries 


For the crumble topping:


-       ½ cup rolled oats

-       ½ cup all-purpose flour

-       3 tbsp Olivani margarine

-       2 tbsp raw sugar



Preheat your oven to 180C and grease a muffin tin with extra margarine. In a medium-sized bowl, combine the soy milk and apple cider vinegar and leave to curdle for 10 minutes – this will form a buttermilk substitute. In a larger bowl, combine the dry ingredients, minus the sugar. Add the canola oil, vanilla essence and sugar to the milk mixture and stir to combine. Slowly add the wet ingredients to the dry and mix with a spatula to combine – be careful not to over mix, some lumps are fine. Carefully stir in the blackberries.

For the crumble topping, combine all ingredients and mix until a sandy texture forms.

Pour the muffin batter into the muffin tin and sprinkle a generous amount onto each muffin. Bake for 15-18, or until a toothpick inserted into the centre of the muffins comes out clean.