These vegan blackberry muffins are moist, fluffy and packed with jammy blackberries. They're so delicious you won't be able to stop at just one! They're also dairy free, have no eggs and can easily be made gluten free.
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Weekends are for dairy free pancakes and waffles, but if you're looking for a one bowl recipe that's super easy to make, this vegan blackberry muffin recipe has your name on it! I like to batch cook these juicy, fluffy muffins so that I have a quick breakfast at the ready during the week. Serve them up with a big cup of coffee with almond milk, and you're in breakfast heaven!
These muffins are not like the oversized, overly sweet muffins you buy at the store or at coffee shops. They're bite sized, so they make the perfect easy breakfast. You can also freeze them, and defrost them if you fancy making a double batch.
Ingredients
- Flour: I used all purpose flour, but I've also made these muffins with a gluten free blend of flour.
- Almond Milk: I like the slightly nutty flavor of almond milk, but any plant based milk you prefer will work in this recipe.
- Baking Powder & Baking Soda: We'll be using a combination of baking powder and soda as our leavening agent for light and fluffy vegan blackberry muffins.
- Almond Milk & Apple Cider Vinegar: When mixed together, milk and vinegar create vegan buttermilk, which acts as a dairy free egg replacer.
- Vegetable Oil: Choose a neutral flavored oil like sunflower or canola oil. You can also use coconut oil.
- Caster Sugar: Caster sugar has a finer texture than granulated sugar, which means that it incorporates into your batter quicker. You can substitute granulated sugar if you need to. If you live in an area where sugar is processed with bone char, you could use coconut sugar - the color of the muffins will be slightly darker, but the recipe will still work.
- Vanilla: Use the best quality vanilla you can afford. The flavor of a quality vanilla extract really makes a difference.
How To Make Vegan Blackberry Muffins
- Preheat your oven to 375° F (200° C). Line a muffin tin with cupcake liners and set aside. If using a silicon pan, grease the muffin cups and dust lightly with flour.
- Combine your almond milk (or whatever plant based milk you prefer) and apple cider vinegar in a small bowl. Set aside for 5 minutes to curdle.
- Cut your blueberries in half and put them in a bowl. Sprinkle with a bit of flour. This will prevent the blueberry juice from seeping into the batter and turning your muffins purple.
- Sift the dry ingredients into a medium size bowl. Add the reserved vegan buttermilk, vanilla and vegetable oil. Mix together until everything is well incorporated. Do not over mix. Fold in the blackberries, reserving a small handful t scatter over the top.
- Spoon your batter into the prepared muffin tin, filling each liner ¾ full. Bake for 20-25 minutes. The muffins are done when the tops are golden and a toothpick comes out clean.
- Allow your muffins to cool in the pan for 10 minutes before transferring them to a cooling rack.
Frozen Vs Fresh Blackberries
Can you use frozen blackberries in this recipe? Absolutely! I like the juicy flavor of the blackberries to permeate the whole muffin, so I recommend defrosting your frozen blackberries for at least 30 minutes. Toss them in flour to prevent your muffins from turning purple.
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Frequently Asked Questions
Yes, you can. Substitute your favorite gluten free flour blend in a 1:1 ratio. Coconut flour will not work in this recipe, and I have not tested almond flour. Both would change the texture and consistency of the muffins.
Yes, you can use coconut sugar in a 1:1 ratio.
You can! Store them in an airtight container for up to 1 month.
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Recipe
Vegan Blackberry Muffins
Ingredients
- 1 cup almond milk *or any plant based milk
- 1 teaspoon apple cider vinegar
- 2 cups flour plus a bit more to coat the blackberries
- ¾ cup caster sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ⅓ cup vegetable oil or coconut oil
- 1 cup blackberries cut in half
Instructions
- Preheat the oven to 375° F (200° C). Line a muffin tin with cupcake liners and set aside. If using a silicon pan, grease the muffin cups and dust lightly with flour.
- Combine the almond milk and apple cider vinegar in a small bowl. Set aside for 5 minutes to curdle.
- Cut the blueberries in half and put them in a bowl. Sprinkle with a bit of flour. This will prevent the blueberry juice from seeping into the batter and turning your muffins purple.
- Sift the dry ingredients into a medium size bowl. Add the reserved vegan buttermilk, vanilla and vegetable oil. Mix together until everything is well incorporated. Do not over mix. Fold in the blackberries, reserving a small handful t scatter over the top.
- Spoon the batter into the prepared muffin tin, filling each liner ¾ full. Bake for 20-25 minutes. The muffins are done when the tops are golden and a toothpick comes out clean.
- Allow muffins to cool in the pan for 10 minutes before transferring them to a cooling rack.
Notes
- You can make these muffins gluten free by substituting your favorite gluten free blend in a 1:1 ratio. I have not tested coconut or almond flour.
- You can use frozen blackberries. I recommend defrosting them for at least 30 minutes, and tossing them in a bit of flour before mixing them into the batter.
nancy
these muffins turned out amazing!! i will make a second batch this week
Katie
Love these muffins! Super delicious and tasty!
Keri Bevan
Thank you, Katie!
Jacqui
These turned out to be so fluffy and delicious. They didn’t last longer than a couple hours in our family home haha
Keri Bevan
Same over here, Jacqui:)
Anaiah
Such perfect muffins to make for breakfast! Thanks for the tip to coat the blackberries in flour to keep the juice from seeping. I never knew that!
Keri Bevan
Thanks, Anaiah. Glad you liked the recipe!
Jean
these muffins turned out moist and have that perfect rise after baking, we enjoyed them for our afternoon snacks.
Andrea
love the texture of these muffins! soooo perfectly moist and tasty!
Keri Bevan
Thank you, Andrea!