Ingredients
Units
Scale
Vanilla Crunch
- 1 1/2 tbsp salted vegan butter, melted
- 1 1/2 tbsp vanilla extract
- 37g all purpose flour
- 75g light brown sugar
Berry Muffin Bread
- 170g fresh berries (I used a mix of raspberries and blackberries)
- 240g all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 65 g oat milk
- 1 tsp lemon juice
- 70 g vegan salted butter (melted)
- 115 g granulated sugar
- 184 g thick vegan yoghurt (greek-style)
- 1 -2 tbsp blueberry jam or conserve
Instructions
- Pre-heat the oven to 190°C/374°F and line loaf tin with parchment paper.
- Vanilla Crunch: Make the vanilla crunch topping by mixing melted butter with flour, brown sugar, and vanilla extract until combined. Set aside.
- Muffin Batter: Combine the oat milk and lemon juice to make vegan buttermilk. Set aside for a few minutes. Toss the berries with 20g flour. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted vegan butter, vegan yoghurt, and brown sugar. Whisk in the vegan buttermilk. Fold the dry ingredients into the wet ingredients until mostly combined. Add the flour coated berries and any excess flour. Fold until combined.
- Pour half the batter into a parchment lined loaf tin. Spread over the berry jam, then top with the remaining batter. Scatter the vanilla crunch topping over the batter. Place the loaf tin on a baking tray.
- Baking: Bake for 30 to 40 minutes. Loosely cover with foil and bake for a further 20 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the tin for 15 to 20 minutes, then transfer to a wire rack to cool completely. Slice and enjoy, preferably with vegan butter swirled with berry jam.