Elderberry Muffins

An elderberry muffin has a bite taken out, showing lots of berries. There are more muffins behind it.

Make these tasty Elderberry Muffins with a crumble topping. You can enjoy them for breakfast or as a snack.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Resting Time 5

Total Time 30

Servings

Calories 197kcal

Author Marly McMillen

Equipment

Muffin Pan

Ingredients

Crumble Topping

¼ cup vegan butter, softened
½ cup all purpose flour
¼ 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
⅔ cup granulated sugar
1 teaspoon vanilla
1 ¼ cups fresh elderberries rinsed and drained (see note)

Cups - Metric

Instructions

Preheat oven to 350°F.
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 to 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 to 20 minutes. Let cool for several minutes before serving.

Notes

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