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.

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 3 votes
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.

Recommended Equipment

muff

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.
Nutrition Facts
Elderberry Crumble Muffins
Amount Per Serving
Calories 202 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Sodium 165mg7%
Potassium 138mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 420IU8%
Vitamin C 2.6mg3%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

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19 Responses to Elderberry Muffins Recipe with Crumble Topping

  1. OMG these look amazing! I didn’t realize they had a anti-inflammatory component, this would be great for me, especially with my back issue. I’m not sure if they are available in my neck of the woods, will have to hunt them down.

    • Yes – you should definitely try these muffins. Of course, you might have to eat them in significant quantities to reap the benefit of the anti-inflammatory goodies.

  2. I have indeed heard of elderberries, and had some delicious elderberry wine. I’ve never tried them fresh though, are they sweet or a bit tart or astringent?

    • There is a certain tartness to them, but I like that. I’m looking forward to trying some in my tea as Monet suggests!

    • Oh Mindy. An elderberry martini sounds much better than muffins. I guess I’m going to have to look up that recipe next!

  3. I agree with the previous comments…these look so very good! I love how small the berries are and the way they fleck the muffin. I have sipped on some wonderful elderberry tea before, but I am intrigued by the elderberry wine and martini. Thank you for sharing!

    • I love the delicate nature of these berries. You have to handle these berries with great care. I think adding some elderberries to my tea sounds like a great idea. I can’t wait to try that!

  4. Here in Ireland there are so many elderberry trees by the roadside and yet i’m the only person i know of who actually uses them. I recently made an Elderberry & Lemon drizzle cake – wow just gorgeous and so moist. Looking forward to trying these muffins now (just need to convert your measures to ours)

    • The good news is that there aren’t any pits in Eldeberries. They’re sort of like blueberries. You just wash them off and cook them whole. Yum!

  5. Is 2 cups of elderberry accurate? My muffins turned out very blue and not like yours. It seems like there are too many berries but may I did something wrong?

    • Hi NS. Thanks for your comment! The elderberries I picked from the neighborhood bush were really tiny, which is why I used 2 cups. I will add a note to the recipe that if your berries are larger, you could get by with one cup. Also, it sounds like some of the berries burst while stirring, so maybe they were more ripe as well. If you have more of the berries, try doing the recipe again and this time using 1 cup. And I would recommend minimal stirring once the berries are added. Hope this helps!

  6. I just planted 3 elderberry bushes this spring. The yield was minimal, less than a cup. Can I use dried elderberries soaked in water overnight and drained?

    • Hi Lynda. I’ve often heard of the “sleep, creep, and leap” rule with things like bushes. The first year they sleep, the second year they creep, and the third year they leap! So, you have a lot to look forward to in the coming years with those bushes! I have used dried fruits in my baking and it was fine. Just don’t expect the same thing as it would taste like with fresh. Because dried fruits have a different flavor and texture. But I think soaking them and then draining them should help. Let me know how it goes! Also, where do you find dried elderberries?

  7. This was great, thank you! I was surprised at the huge percentage of berries, but it turned out good. I did several substitutes, like using banana for some of the butter and honey instead of sugar.

  8. These were delicious! I did a few substitutes to make it healthier…. no crumble topping, oats for half of the flour, banana for half of the butter, and 1/3 cup honey instead of all the sugar. Still, they were so moist and delicious! I love the huge ratio of berries.

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