These vegan blackberry muffins are soft, fluffy, and bursting with juicy blackberries. Made from scratch with simple ingredients and no eggs or dairy, they’re an easy muffin recipe for breakfast, lunchboxes, or an afternoon snack.
Introducing easy vegan muffins for you 👆🏼🖤
❤️ Why You’ll Love These Vegan Blackberry 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!
More Sweet Recipes You'll Love
Jump to:
- ❤️ Why You’ll Love These Vegan Blackberry Muffins
- More Sweet Recipes You'll Love
- 🥄 Ingredients for Vegan Blackberry Muffins
- 👩🏼🍳 How to Make Vegan Blackberry Muffins
- 📝 Tips for the Best Vegan Blackberry Muffins
- ❓FAQs About Vegan Blackberry Muffins
- MAKE-AHEAD AND STORAGE
- More easy muffin recipes
- 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 💚
🥄 Ingredients for Vegan Blackberry Muffins
Blackberries: Fresh blackberries work beautifully in these muffins. Gently fold them into the batter to avoid crushing them. Frozen blackberries can also be used.
Soy milk: My first choice for vegan baking because its higher protein content helps give the muffins a soft, tender texture. Unsweetened soy milk works best.
Apple cider vinegar: Reacts with the baking soda and helps the muffins rise. You can substitute lemon juice or white vinegar.
All-purpose flour: Regular all-purpose flour gives these muffins a light, fluffy texture.
Baking powder: Helps the blackberry muffins rise and become fluffy.
Baking soda: Works with the vinegar to help create a light, tender crumb.
Granulated sugar: Adds sweetness and helps keep the muffins moist.
Canola oil: Keeps the muffins soft and moist. A neutral vegetable oil can also be used.
Vanilla extract: Adds sweetness and flavor.
👩🏼🍳 How to Make Vegan Blackberry Muffins
You can find the complete printable recipe below.
1. Prepare the oven and muffin pan.
Preheat the oven to 350°F (180°C). Lightly grease a 12-cup muffin pan with cooking spray or line it with muffin liners.
2. Make the vegan buttermilk.
Combine the soy milk and apple cider vinegar in a small bowl. Let it sit for a few minutes until it begins to curdle.
3. Mix the dry ingredients.
In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda and salt.
4. Add the wet ingredients.
Pour the soy milk mixture into the dry ingredients, then add the oil and vanilla. Stir gently until just combined. Do not overmix, as this helps keep the blackberry muffins light and fluffy.
5. Fold in the blackberries.
Gently fold the blackberries into the muffin batter, being careful not to crush them.
6. Fill the muffin pan.
Divide the batter between the muffin cups, filling each about ¾ full. For a crunchy top, sprinkle a little sugar over each muffin.
7. Bake.
Bake for 20–25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Cool.
Allow the vegan blackberry muffins to cool in the pan briefly before transferring them to a wire rack.
📝 Tips for the Best Vegan Blackberry Muffins
- 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.
- Add a little extra sweetness: These muffins are delicious served warm with a drizzle of honey. If you don't have honey or prefer a vegan option, check out my honey substitute guide for alternatives that work well drizzled over freshly baked muffins.
❓FAQs About Vegan Blackberry Muffins
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.
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.
Yes. You can make these vegan blackberry muffins with fresh or frozen blackberries. If using frozen blackberries, add them directly to the batter without thawing to help prevent the berries from releasing too much juice.
Lightly toss the blackberries in a small amount of flour before folding them into the batter. This can help keep the berries more evenly distributed throughout the muffins.
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.
Make ahead: These vegan blackberry muffins can be baked ahead of time. Allow them to cool completely, then store them in an airtight container at room temperature for up to 2 days.
Refrigerating: For longer storage, keep the muffins in an airtight container in the refrigerator for up to a week. Bring them to room temperature or gently warm them before serving.
Freezing: Let the muffins cool completely, then place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature or gently warm them before serving.
More easy muffin recipes
Banana Blackberry Oatmeal Muffins (no sugar, no oil!)
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 💚
Vegan Blackberry Muffins – Easy & Fluffy
- Total Time: 35 minutes
- 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 (or other 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 + 2 tablespoons neutral-flavored oil (such as canola, sunflower, avocado, or light olive oil)
- 1 teaspoon vanilla extract
- 1 ½-2 cups fresh or frozen blackberries
- Brown sugar, optional, for sprinkling
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 12-cup muffin pan with cooking spray or line with muffin liners.
- Make the vegan buttermilk: In a small bowl, combine the soy milk and apple cider vinegar. Set aside for 5 minutes to curdle slightly.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the wet ingredients: Pour the soy milk mixture, oil, and vanilla into the dry ingredients.
- Mix gently until just combined. Do not overmix, as this can make the muffins dense.
- Fold in the blackberries gently so they don't break up too much.
- Fill the muffin cups about ¾ full. Sprinkle with brown sugar, if using.
- Bake for 20–25 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Cool in the pan for about 5 minutes before transferring the muffins to a wire rack.
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: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185 kcal
- Sugar: 9.5 g
- Sodium: 150 mg
- Fat: 7.5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
Let me know if you have any questions! Nikki x