For the crumble topping
1/4 cup plain flour
1/3 cup caster sugar
2 tablespoons vegan butter, melted
11/2 cups plain flour
3/4 cup caster sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup soy or almond milk
1/2 cup coconut oil or vegetable oil
1 tablespoon lemon juice
2 teaspoons vanilla extract
150g fresh blackcurrants
100g fresh blueberries
Roughly 2 cups of the berries, I like lots in my muffins.
Preheat the oven to 200°C and line the muffin tray with 12 paper cases.
To make the crumble topping, mix the flour sugar and melted butter together with your fingertips until it forms little clumps. Set aside.
Sift together the dry ingredients in a large bowl and set aside.
Mix together the wet ingredients and whisk well to combine.
Add the wet ingredients into the dry and stir until just combined. Try not to over mix or your muffins will be tough and chewy rather than soft and spongy.
Add the berries.
Divide between the 12 cases,leaving space at the top.
Add the crumble mix to each one equally.
Bake for 18 to 25 minutes oven depending or until a skewer comes out clean.