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

Elderberry Muffins

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 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 18
Calories 197kcal



Crumble Topping

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


  • 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
  • 1 ¼ cups fresh elderberries rinsed and drained (see note)


  • 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.


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.


Calories: 197kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Sodium: 159mg | Potassium: 112mg | Fiber: 1g | Sugar: 15g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg