Can I make gluten-free blackberry muffins?

You can substitute the all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.

Can I use coconut oil instead of vegetable oil?

Certainly! Coconut oil is a great substitute for vegetable oil and adds a lovely coconut aroma to the muffins.

Can I make mini muffins instead of regular-sized ones?

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.

FLUFFY BLACKBERRY MUFFINS (VEGAN)

Name: FLUFFY BLACKBERRY MUFFINS (VEGAN)
Prep time: 10 min
Cook time: 20 min
Total time: PT-489609H7M11S
Cuisine: American
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; 2½ 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; 1½ - 2 cups blackberries (frozen or fresh.); Brown sugar (optional) for sprinkling on top of the muffins before baking.

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

Scale

1 cup soy milk (swap for your favorite non-dairy milk.)

1 teaspoon apple cider vinegar

2 cups all-purpose flour

1/2 cup granulated sugar

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup light oil + 2 tablespoons (such as canola, sunflower, avocado, or light olive oil.)

1 teaspoon vanilla extract

1 1/2 - 2 cups blackberries (frozen or fresh.)

Brown sugar (optional) for sprinkling on top of the muffins before baking.

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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