Vegan and delicious? Yes, please! Indulge in guilt-free indulgence with these eggless and dairy-free Vegan Blackberry Muffins. Their moist and fluffy crumb and explosive blackberry flavor will make them your new breakfast go-to. Make these muffins in only 30 minutes.
There's something truly special about homemade muffins. The endless flavor possibilities, the burst of fresh fruit, and the ease of baking (perfect for all levels) make them pure joy in every bite.
Table of Contents
Why You'll Love This Recipe
- Benefits of vegan baking - Not only are vegan muffins delicious and easy to make, but they're also better for your health.
- Baking fear? Not anymore - This recipe is perfect for novice bakers. With just a few basic ingredients and 30 minutes, you'll be enjoying homemade vegan muffins in no time.
- Dairy-free, egg-free, worry-free - Enjoy delicious muffins without the worry of allergies.
- Muffin magic - Whip up these fluffy delights in a flash. They're perfect for busy mornings or satisfying midday cravings.
Fresh VS. Frozen Blackberries
This recipe shines with both juicy fresh blackberries and convenient frozen berries. Fresh is fantastic, frozen works too. Choose whichever suits your choice and availability.
- Frozen blackberries? Keep them that way. Adding them frozen helps them stay suspended in the batter, preventing them from sinking and creating a delicious burst of flavor in every bite.
- Frozen berries + flour - Before folding the frozen blackberries in the batter, toss them in a tablespoon of flour. It ensures even distribution and avoids sinking of the fruit to the bottom of the muffins.
Ingredients for Vegan Blackberry Muffins
- All-Purpose Flour will provide structure to these muffins. I prefer all-purpose flour for this recipe.
- Blackberries are the hero of this recipe. (I used fresh blackberries, you may swap them with frozen as well.)
- Almond Milk works well for these vegan muffins.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- Take your muffins to the next level with a wholesome option using whole wheat and almond flour in place for all-purpose flour for a fiber and nutrient boost.
- Incorporate you berry favorites in these muffins. Use blueberries, strawberries, raspberries, or cherries for a flavor explosion. You may also get creative with mixed berries.
- No dairy? No worries. Grab your favorite non-dairy milk, like soy, oat, cashew, or any vegan option, and enjoy these delicious muffins freely.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Vegan Blackberry Muffins
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
1. Combine dry ingredients including all-purpose flour, baking powder, baking soda and salt into a bowl.
2. In another small bowl, infuse the lemon zest and sugar in a small sized bowl.
3. In a large bowl add vegetable oil, almond milk, vanilla extract, lemon juice and sugar. Whisk until all ingredients are incorporated.
4. Add in the dry ingredients to the wet ingredients and mix until combined. Then fold blackberries in the batter.
5. Using an ice-cream scoop, fill in the muffin liners ⅔ of the way.
6. Place the muffins in the middle rack of the preheated oven at 400 F for 18 - 22 minutes until a tooth pick inserted in the center comes out clean.
Expert Tips
- Mix gently, muffins love it. Avoid over-mixing the dry and wet ingredients. Lightly fold the batter instead of vigorous stirring. Remember, over-mixing leads to tough, dense muffins, not the fluffy delights we crave.
- Cool Muffins Completely - Transfer your muffins from the tray to a wire rack immediately after baking. This prevents them from steaming in the tray and getting a soggy bottom. Cool completely before enjoying or storing.
Common Questions
Coating berries in flour before adding them to muffin batter helps prevent them from sinking to the bottom during baking. The flour creates a coating that absorbs some moisture and provides grip, leading to more evenly distributed fruit throughout the muffins.
This recipe is easily adaptable for gluten-free diets. Simply swap the all-purpose flour with an equal amount of almond flour to maintain the texture and flavor. Alternatively, you can use any other preferred gluten-free flour blend for baking of high quality.
How to Store
Room Temperature
Store these muffins at room temperature in an airtight container for up to 2 days to enjoy them later.
Refrigerator
You can preserve these muffins moist texture and vibrant flavors in the refrigerator for 2-3 days. Stash these muffins in an airtight container and store in the fridge.
Freezing Instructions
Wrap each muffin in plastic wrap and then foil for extra protection. Pre-freeze your muffins on a baking sheet for an hour, it helps to freeze them individually and avoiding frozen muffin clumps. Then transfer them individually to a Ziploc bag. Enjoy delicious homemade muffins anytime within 2 months by thawing them at room temperature for 2-3 hours or overnight.
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Related Muffin Recipes
Recipe
Vegan Blackberry Muffins
Equipment
- 1 muffin tin
- 1 ice-cream scoop
- 18 Muffin liners
Ingredients
- 2 cup all-purpose flour (240 g) + 1 tablespoon all-purpose flour
- 2 teaspoon baking powder (10 g)
- ¼ teaspoon baking soda (1.25 g)
- ½ teaspoon salt (2 g)
- 1 cup almond milk (236 ml)
- 1 cup castor sugar (200 g)
- ½ cup vegetable oil (120 g)
- 1 tablespoon lemon zest (1 large lemon)
- 2 teaspoon lemon juice (10 ml)
- 1 cup blackberries (150 g)
- 1 teaspoon vanilla extract (5 ml)
Instructions
- Preheat the oven to 400 F. Take a muffin tin and line it with cupcake liners.
- Take a large bowl and add flour, baking soda, baking powder and salt in it. Set is aside.
- Take a small bowl and add sugar in it. Add lemon zest and rub it with hands until the zest is infused in the sugar.
- In a large bowl combine almond milk, oil, lemon juice, vanilla extract and sugar. Beat at medium speed for 3 – 4 minutes.
- Put the blackberries in a bowl and toss it with 1 tablespoon flour until it is coated.
- Add the dry ingredients to the wet ingredient and mix until combined.
- Add the blackberries and fold until combined.
- Using an ice-cream scoop fill up each liner ¾ of the way.
- Bake it in the oven for 18 – 22 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Notes
- Mix gently, muffins love it. Avoid over-mixing the dry and wet ingredients. Lightly fold the batter instead of vigorous stirring. Remember, over-mixing leads to tough, dense muffins, not the fluffy delights we crave.
- Cool Muffins Completely - Transfer your muffins from the tray to a wire rack immediately after baking. This prevents them from steaming in the tray and getting a soggy bottom. Cool completely before enjoying or storing.
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