Breakfast

I’ve been wanting to experiment with vegan Greek-style yogurt in baking for a while now. I always see muffin recipes calling for traditional Greek yogurt, and I was curious if the plant-based version would hold up. Spoiler alert: it totally does. These triple berry crumb muffins came out so light, fluffy, and moist—without all the fat and cholesterol that comes with dairy. Total win.

These are the triple berry crumb muffins pre-crumb topping, and honestly, they’d still be delicious without it if you’re just not feelin’ the extra step. But let me tell you…the crumb topping? Frackin’ delish. Totally worth it.

It’s super easy too! No fancy skills required. You’re literally just crumbling a few simple ingredients together, and voilà! Bakery vibes with minimal effort. You’ve got options, but if you’ve got a few extra minutes, don’t skip the crumble. 

That crumb topping!

Oh you fabulous crumb topping, you make these triple berry crumb muffins even more beautiful and glorious. Never change, I love you just the way you are. Here is the recipe, please enjoy!

Ingredients:

1/4 C. Vegan butter( I use Earth Balance)

3/4 C. White sugar

2 Flax eggs(2 Tbsp. flax meal+3 Tbsp. water=1 flax egg)

1 1/2 tsp. Vanilla extract

3/4 C. Daiya Strawberry Greek Yogurt

1 1/3 C. All purpose flour

1/2 tsp. Baking soda

1/2 tsp. Salt

1/2 C. Fresh blueberries

1/2 C. Fresh blackberries

Topping:

1/2 C. All purpose flour

1/4 C. Brown sugar

1 tsp. Cinnamon

5 Tbsp. Vegan butter

Directions:

1. Make the crumb topping, mix all the dry ingredients in a small bowl, and cut in cold vegan butter. Crumble with your hands or a fork until all combined and crumbly. Set aside.
2. Preheat oven to 450 degrees. Cream together the vegan butter and sugar. Add the flax eggs and vanilla.
3. Combine all the dry ingredients in a separate bowl.
4. Start adding the dry ingredients to the vegan butter and sugar mixture, alternating with the greek yogurt, until the flour mixture and yogurt are completely incorporated.
5. Fold in the berries, carefully so you don’t smash them.
6. Fill the muffin tin with the batter, and then top each with the crumb topping.
7. Bake for 13-16 minutes. Or until a toothpick comes out clean.