These Vegan Blackberry Muffins are lightly sweetened and topped with a delicious oat streusel! They're whole wheat, oil-free, and refined-sugar-free. Perfect for breakfast, snacks, packed lunches, and dessert!
Preheat the oven to 375F/190C. Line a 12-cup muffin tray with silicone or paper muffin cups.
Add all of the dry ingredients to a bowl and whisk until combined.
Add all the wet ingredients to the dry ingredients and mix with a rubber spatula, scraping down the sides and bottom of the bowl until everything is combined. Do not overmix.
Wash the blackberries and roughly chop them into thirds. Add the blackberries to the batter and gently fold to combine. Set aside.
In another bowl, add all of the streusel topping ingredients except the maple syrup. Whisk to combine. Then add the maple syrup and mix until all of the flour is incorporated. Use a spoon to break up the topping into crumbles.
Fill the muffin cups to the top with the wet batter. Use your hands to crumble the oat streusel topping onto each muffin.
Bake for about 25 minutes (23 to 27 minutes, depending on the oven). The muffins are done when you can insert a toothpick or fork into the center of one and pull it out without any wet batter on the prongs.
When the muffins have cooled slightly, transfer to a wire rack and let cool completely before serving. Enjoy!