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–+ servings
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
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
  • 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

  1. 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.
  2. 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.

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
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