These fluffy blackberry muffins (vegan) are made from scratch and are truly divine. They are soft and sweet with tender bursts of blackberries. This is a simple recipe that makes 12 muffins, and no electric mixer is needed!
Introducing easy vegan muffins for you 👆🏼🖤
VEGAN BERRY MUFFINS
If you don't feel like cooked oatmeal or pancakes for breakfast then these blackberry muffins might be the answer.
Unlike my Vegetarian Banana and chunky chocolate muffins, these are much healthier! Even non-vegans will love this recipe.
These vegan blackberry muffins are not very sweet but the taste balances perfectly with berries. The texture is so soft and fluffy. They will not last long in your house!
A FEW DELICIOUS RECIPES TO TRY NEXT TIME
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❤️ HERE'S WHY YOU WILL LOVE THIS RECIPE
Sweet and Tart Balance: The perfect combination of sweet muffins and tart berries.
Moist and Tender
Nutritional Benefits: Blackberries are packed with vitamins, minerals, and antioxidants.
Simple Ingredients: You probably already have everything in your pantry.
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
SOY MILK: Soy milk is my first choice for vegan baking. Why? Soy milk has more protein than other plant-based alternative milk, such as almond or rice milk. This extra protein can help improve the structure and texture of baked goods, especially in recipes where the milk plays a significant role, such as in bread or muffins.
APPLE CIDER VINEGAR: You can use white wine vinegar or lemon juice.
ALL-PURPOSE FLOUR
BAKING POWDER: Helps the muffins to rise.
BAKING SODA: Helps produce a tender crumb.
GRANULATED SUGAR: White granulated sugar
CANOLA OIL: You can use a healthier oil version, such as coconut or light-flavoured olive oil.
VANILLA EXTRACT: Adds extra flavor to the baking.
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
You can find the complete printable recipe below.
- Preheat the oven to 375 ℉ (180 ℃)
- Spray a muffin tin with cooking spray and set aside.
- In a small bowl, combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
- Combine flour, sugar, baking powder, baking soda, and salt in a larger bowl.
- Add soy milk & vinegar mixture to the dry ingredients and stir to combine. Add the oil and vanilla.
- Stir in the dry ingredients until well incorporated, but please be careful not to over-mix. (picture 3)
- Gently fold in the blackberries. Spoon into muffin tins, filling each cup about ¾ full. (picture 4)
- Sprinkle brown sugar over each muffin for a nice sweet crunch (optional).
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from heat and allow muffins to cool before removing from pan.
📝 TIPS AND TRICKS
- Choose Fresh or Frozen Blackberries: While fresh blackberries are excellent during the peak season, frozen blackberries work equally well and can be used throughout the year.
- Fold Gently: When incorporating the blackberries into the muffin batter, fold gently to avoid crushing the berries, as they can bleed and turn the batter purple.
- Toss with Flour: To prevent the blackberries from sinking to the bottom of the muffins, lightly toss them with flour before adding them to the batter. This will help distribute the berries evenly.
- Don't Overmix: Overmixing the batter can produce dense and tough muffins. Mix the wet and dry ingredients until just combined for a tender crumb.
- Proper Baking Time: Bake the muffins until golden brown, and a toothpick inserted in the center comes out clean. Be cautious not to overbake, as this can dry out the muffins.
❓FAQS
Absolutely! While blackberries have a unique taste, you can experiment with other berries like blueberries, raspberries, or a combination of berries for different flavor variations.
You can substitute the all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
Certainly! Coconut oil is a great substitute for vegetable oil and adds a lovely coconut aroma to the muffins.
Yes, you can adjust the baking time for mini muffins. Keep a close eye on them, as they will bake faster than regular-sized muffins. When making mini muffins, I cook them for 10 minutes per batch. These are perfect muffins for little hands and lunch boxes.
MAKE-AHEAD AND STORAGE
Make-ahead
Bake and Store: You can bake the muffins ahead of time and store them in an airtight container at room temperature for up to 2 days. Make sure they are completely cooled before storing to prevent condensation, which can make them soggy.
Prepare the Batter: Alternatively, you can prepare the muffin batter ahead of time and store it covered in the refrigerator for up to 24 hours. When you're ready to bake the muffins, simply scoop the batter into muffin tins and bake as directed. Keep in mind that the baking time may need to be adjusted slightly if the batter is chilled.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to three months.
Freezing
Another option is to bake the muffins, allow them to cool completely, and then freeze them. Wrap each muffin individually in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. They can be stored in the freezer for up to three months. When you're ready to enjoy them, simply thaw them at room temperature or warm them up in the oven.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
FLUFFY BLACKBERRY MUFFINS (VEGAN)
- Total Time: 10 min Prep Time + 20 Min Cook Time = 30 min Total Time
- Yield: 12 muffins 1x
- Diet: Vegan
Description
These fluffy blackberry muffins (vegan) are made from scratch and are truly divine. They are soft and sweet with tender bursts of blackberries. This is a simple recipe that makes 12 muffins and no electric mixer is needed.
Ingredients
1 cup soy milk (swap for your favorite non-dairy milk.)
1 teaspoon apple cider vinegar
2 cups all-purpose flour
½ cup granulated sugar
2 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup light oil + 2 tablespoons (such as canola, sunflower, avocado, or light olive oil.)
1 teaspoon vanilla extract
1 ½ - 2 cups blackberries (frozen or fresh.)
Brown sugar (optional) for sprinkling on top of the muffins before baking.
Instructions
- Preheat the oven to 375 ℉ (180 ℃)
- Spray a muffin tin with cooking spray and set aside.
- In a small bowl, combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
- Combine flour, sugar, baking powder, baking soda, and salt in a larger bowl.
- Add soy milk & vinegar mixture to the dry ingredients and stir to combine. Add the oil and vanilla.
- Stir in the dry ingredients until well incorporated but please be careful not to over-mix.
- Gently fold in the blackberries. Spoon into muffin tins, filling each cup about ¾ full. Sprinkle brown sugar over the muffins (optional) for a sweet crunch.
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from heat and allow muffins to cool before removing from pan.
Notes
Don't overmix: Overmixing the batter can produce dense and tough muffins. Mix the wet and dry ingredients until just combined for a tender crumb.
Proper Baking Time: Bake the muffins until golden brown, and a toothpick inserted in the center comes out clean. Be cautious not to overbake, as this can dry out the muffins.
Can I use other berries? Absolutely! While blackberries have a unique taste, you can experiment with other berries like blueberries, raspberries, or a combination of berries for different flavor variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking, Breakfast
- Method: Baking
- Cuisine: American
Nikki says
Let me know if you have any questions! Nikki x