These are the perfect scrumptious and fruity muffins with a top you can pop!
Preheat oven to 375°F.
In a small bowl, combine 1 tablespoon of ground flax with 3 tablespoons of water and whisk together. Set aside to thicken for about 10 minutes.
In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, all spice, and sea salt. Stir with a fork until well combined.
In another mixing bowl, whisk together coconut sugar, nondairy milk, vanilla extract, and thickened flax mixture until smooth. Add wet ingredients to the dry ingredients and combine until just mixed.
I prefer to lightly oil a muffin pan with coconut oil, but you could also use a non-stick spray or paper liners. Spoon a tablespoon of batter in the bottom of each cup. The secret to not smashing fresh blackberries in the batter and messing up what will be a perfect muffin is to strategically place the blackberries within the muffin batter. Place 2 to 3 blackberries in the middle then spoon another tablespoon or so of batter over top and place more blackberries on top.
To make the crumble topping, put cold vegan butter, rolled oats, and coconut sugar in a small bowl and crumble together with your fingers until it's well combined. Sprinkle about a 1/2 tablespoon on top of each muffin.
Bake for approximately 18 minutes or until a toothpick comes out clean and the tops are nice and golden brown.