Best Elderberry Muffins Recipe with Crumble Topping

This Best Elderberry Muffins Recipe with Crumble Topping makes delicious muffins with an interesting name! An elderberry muffin makes a flavorful addition to your best muffin breakfast recipes. This is a vegan muffin recipe, made without eggs or dairy. You’ll love the crumble topping on these tasty elderberries muffins!

An elderberry muffin sits on a table top.
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My neighbor, Wes, has an elderberry bush that is producing tons (not literally…the berries are kind of small) of berries. He finally (I mean graciously) relented to my whiny requests to let me pick some of them (Thanks, Wes!).

Have you ever seen an elderberry?

A bunch of elderberries on the vine.

Here’s some up a little closer.

A closeup of elderberries on a bush.

Elderberries are known to have medicinal value and have shown to relieve symptoms of the flu. Good thing I froze some for use this winter.

Elderberries are antioxidants and have healthy flavonoids and anti-inflammatory components. Who knew so much could be packed into such itty-bitty berries.

If you’re like me, you know you’ve heard about them before, but just can’t recall where. Here’s some interesting tidbits to refresh your memory:

Elderberries were known in folklore to ward off witches. Hmm, sounds like another good reason to keep them around.

After reading more about them, I was convinced they would make a splendid muffin, similar to a blackberry or blueberry muffin. The results were delicious.

How to Make Elderberry Muffins

We love making elderberry muffins around here. I think you will too. Here are the steps to make them:

Heat oven to 350.

Mix crumble topping ingredients (flour, nuts, brown sugar, and vegan butter). This will be crumbly. Set aside.

To make muffins, mix dry ingredients (flour, baking powder, baking soda and salt) in a large bowl.

Dry ingredients, like flour, in a glass bowl.

In a separate bowl, mix applesauce, soy milk, apple cider vinegar, sugar, melted vegan butter and vanilla.

Place elderberries in a small bowl and add 1 – 2 tablespoons of the flour mixture. Gently stir the elderberries to coat them with the flour mixture.

Add the wet mixture to the dry mixture and stir until the dry ingredients are just moistened. Add the berries. It’s ok for the batter to be lumpy because you don’t want to over mix so the muffins will be fluffy.

Vegan muffin dough in a muffin pan ready to go in the oven.

Pour the batter into muffin cups, sprinkle with the crumble topping (optional, but highly recommended) and bake for about 17-20 minutes until a tester inserted in the center of a muffin comes out clean. Remove from oven and let cool for several minutes before serving.

Here’s another elderberry recipe just for you: Check out this popular Elderberry Pie recipe!

Love Vegan Muffins?

If you love vegan muffin recipes, be sure to try these:

If you have an elderberry bush of your own, you’re lucky. If you spot one in your neighborhood I encourage you to befriend it’s owner. Offer a batch of muffins in exchange for some of their berries.

Or plant a bush so you can enjoy this tasty and healthy berry in your future recipes. I’ve been trying out lots of elderberry recipes this week and will have more to share with you soon. It’s like our own Elderberry Wine Festival!

A vegan elderberry muffin on a table.

Elderberry Crumble Muffins

Make these tasty Elderberry Muffins with a crumble topping. You can enjoy them for breakfast or as a snack.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Elderberry Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 18
Calories: 202kcal
Author: Marly

Ingredients

Crumble Topping

  • ¼ cup vegan butter, softened
  • ¼ cup all purpose flour
  • ½ cup chopped nuts
  • ½ cup brown sugar

Muffins

  • 2 cups all purpose flour (1 C whole wheat)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup applesauce (unsweetened)
  • 8 tablespoons vegan butter, melted
  • 1 cup soy milk
  • 1 tablespoon apple cider vinegar
  • cup granulated sugar
  • 1 teaspoon vanilla
  • 2 cups fresh elderberries rinsed and drained (see note)

Instructions

  • Preheat oven to 350F.
  • Mix together crumble topping ingredients. Set aside.
  • Mix dry ingredients (flour, baking powder, baking soda and salt) in a large bowl.
  • In a separate bowl, mix applesauce, soy milk, vinegar, sugar, melted butter and vanilla.
  • Place elderberries in a small bowl and add 1 – 2 tablespoons of the flour mixture. Gently stir the elderberries to coat them with the flour mixture.
  • Add the wet mixture to the dry mixture and stir until the dry ingredients are just moistened. Add the berries. It’s ok for the batter to be lumpy because you don’t want to over mix so the muffins will be fluffy.
  • Pour the batter into muffin cups, sprinkle with the crumble topping (optional, but highly recommended) and bake for about 17-20 minutes. Let cool for several minutes before serving.

Notes

Depending on the size of your berries, you may want to reduce the quantity used to 1 cup. Also, be careful when stirring after berries are added. Stir very gently so as not to make the berries break apart. If the berries are very ripe, they will be more tender.

Enjoy!

Updated by Marly · Permalink