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 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.

Can I use frozen blackberries in vegan blackberry muffins?

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.

How do I keep blackberries from sinking in muffins?

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.

Vegan Blackberry Muffins – Easy & Fluffy

Name: Vegan Blackberry Muffins – Easy & Fluffy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup soy milk (or other 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 + 2 tablespoons neutral-flavored oil (such as canola, sunflower, avocado, or light olive oil); 1 teaspoon vanilla extract; 1½–2 cups fresh or frozen blackberries; Brown sugar, optional, for sprinkling

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

Units Scale

1 cup soy milk (or other 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 + 2 tablespoons neutral-flavored oil (such as canola, sunflower, avocado, or light olive oil)
1 teaspoon vanilla extract
1 1/2-2 cups fresh or frozen blackberries
Brown sugar, optional, for sprinkling

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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