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    Home ยป Breakfast

    Vegan Blackberry Muffins

    Published:Apr 15, 2022ยท Modified: May 16, 2024 by Keri Bevan

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    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.

    vegan blackberry muffins on plate.
    Jump to:
    • ๐Ÿ›’Ingredients
    • ๐Ÿ‘จโ€๐ŸณHow To Make Vegan Blackberry Muffins
    • ๐Ÿ™‹Frozen Vs Fresh Blackberries
    • ๐Ÿ™‹Frequently Asked Questions
    • More Vegan Muffin Recipes
    • Craving More Vegan Breakfast Recipes?
    • ๐Ÿ“– Recipe
    • Comments

    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.

    Vegan blackberry muffin ingredients.

    ๐Ÿ›’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.
    vegan buttermilk in bowl with spoon.
    Blackberries covered in flour in bowl.

    ๐Ÿ‘จโ€๐ŸณHow To Make Vegan Blackberry Muffins

    1. Preheat your oven to 375ยฐ F (200ยฐ 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.
    2. 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.
    3. Cut your blackberries in half and put them in a bowl. Sprinkle with a bit of flour. This will prevent the blackberry juice from seeping into the batter and turning your muffins purple.
    Muffin batter in bowl with spoon.
    muffins in red pan.
    1. 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.
    2. Spoon your batter into the prepared muffin tin, filling each liner ยพ full. Bake for 20-25 minutes. The muffins are done when the tops are golden and a toothpick comes out clean.
    3. Allow your muffins to cool in the pan for 10 minutes before transferring them to a cooling rack.

    ๐Ÿ™‹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.

    Vegan blackberry muffins on plate.

    Did You Make This Recipe?

    If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers.

    ๐Ÿ™‹Frequently Asked Questions

    Can I make these muffins gluten free?

    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.

    Can I make vegan blackberry muffins that are free of refined sugar?

    Yes, you can use coconut sugar in a 1:1 ratio.

    Can I freeze these muffins?

    You can! Store them in an airtight container for up to 1 month.

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    Breakfast Potatoes In Air Fryer

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    ๐Ÿ“– Recipe

    Vegan blackberry on plates.

    Vegan Blackberry Muffins

    Keri Bevan
    These vegan blackberry muffins are moist, light, fluffy and so delicious. They're not overly sweet like store bought muffins, so they make the perfect bite sized breakfast. Plus, they're dairy free, eggless and can easily be made gluten free.
    4.93 from 42 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories 187 kcal

    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
    • ยพ cup caster sugar
    • 2 teaspoon baking powder
    • ยฝ teaspoon baking soda
    • ยฝ teaspoon kosher salt
    • 1 teaspoon vanilla extract
    • โ…“ cup vegetable oil or coconut oil
    • 1 cup blackberries cut in half

    Instructions
     

    • Preheat the oven to 375ยฐ F (200ยฐ 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 ยพ 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

    1. You can make these muffins gluten free by substituting your favorite gluten free blend in a 1:1 ratio.ย  I have not tested coconut or almond flour.
    2. You can use frozen blackberries.ย  I recommend defrosting them for at least 30 minutes, and tossing them in a bit of flour before mixing them into the batter.

    Nutrition

    Calories: 187kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 241mgPotassium: 43mgFiber: 1gSugar: 13gVitamin A: 26IUVitamin C: 3mgCalcium: 71mgIron: 1mg
    Keyword vegan blackberry muffins, vegan breakfast recipes
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Tonya

      August 20, 2022 at 7:30 pm

      So great! I think I'll be doubling the blackberries next time.

      Reply
      • Keri Bevan

        August 20, 2022 at 8:13 pm

        Hi Tonya, Glad you liked the recipe! Thanks for your feedback!

        Reply
    2. nancy

      April 19, 2022 at 7:30 pm

      5 stars
      these muffins turned out amazing!! i will make a second batch this week

      Reply
    3. Katie

      April 19, 2022 at 11:56 am

      5 stars
      Love these muffins! Super delicious and tasty!

      Reply
      • Keri Bevan

        April 19, 2022 at 1:19 pm

        Thank you, Katie!

        Reply
    4. Jacqui

      April 19, 2022 at 5:29 am

      5 stars
      These turned out to be so fluffy and delicious. They didnโ€™t last longer than a couple hours in our family home haha

      Reply
      • Keri Bevan

        April 19, 2022 at 1:20 pm

        Same over here, Jacqui:)

        Reply
    5. Anaiah

      April 18, 2022 at 11:14 pm

      5 stars
      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!

      Reply
      • Keri Bevan

        April 19, 2022 at 12:02 am

        Thanks, Anaiah. Glad you liked the recipe!

        Reply
    6. Jean

      April 18, 2022 at 11:09 pm

      5 stars
      these muffins turned out moist and have that perfect rise after baking, we enjoyed them for our afternoon snacks.

      Reply
    7. Andrea

      April 18, 2022 at 10:05 pm

      5 stars
      love the texture of these muffins! soooo perfectly moist and tasty!

      Reply
      • Keri Bevan

        April 18, 2022 at 10:16 pm

        Thank you, Andrea!

        Reply
    4.93 from 42 votes (36 ratings without comment)

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    Keri Bevan

    Welcome, I'm Keri

    I'm the food photographer and recipe developer and writer behind Daily Dish. I'm a certified Reiki Master with a passion for simple, fresh vegan dishes. I'm an ex-pat American who has lived all over the world. I currently live in London

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