VEGAN BLACKBERRY MUFFINS

If you like blackberries then you are in for a treat with these moist, soft, and fluffy muffins. These vegan, eggless, and dairy-free blackberry muffins are bursting with flavor and are ready within minutes.

There is a thing about muffins - they are easy to put together, bake quickly, and are loaded with powerful flavors. My blackberry vegan recipe will be your new favorite for breakfasts. Brew yourself a cup of coffee along with these muffins and enjoy!

Are you a muffin lover like me? Do try my authentic Old-Fashioned Blueberry Muffins, Peach Cobbler Muffins, and Lemon Poppy Seed Muffins recipes.

WHY THIS RECIPE WORKS?

• It is a vegan recipe.
• You need a few easy pantry ingredients to put together these muffins.
• This is a one-bowl recipe and will require only 30 minutes of your time.
• These muffins are good for those who have dairy or egg allergies.
• Use fresh or frozen blackberries.
• A perfect choice for a picnic party or to serve at brunches.

FRESH VS. FROZEN BLACKBERRIES

I used fresh blackberries for this recipe, but I have tried this recipe with frozen blackberries as well, which are equally good. If you are using frozen blackberries, do not thaw them and add them to the batter straight from the freezer. Thawing will release too much moisture and water.

Take out the blackberries from the freezer, toss them in a tablespoon of flour, and fold them into the rest of the ingredients. For the use of fresh berries, refer to the recipe card.

INGREDIENTS

• All-Purpose Flour: I use all-purpose flour for this recipe, but I have also made a healthier version using whole wheat flour and almond flour in a 1:1 ratio.
• Blackberries: I used fresh blackberries, but you may use frozen as well in equal ratio.
• Lemon Zest/Juice: I love the bright and punching flavor of lemon zest in these muffins. You may omit it if you are not a fan of lemony flavor.
• Almond Milk: I used almond milk, but you may use any other plant-based and dairy-free milk of your choice.
• Baking Powder
• Baking Soda
• Salt
• Castor Sugar
• Vanilla Extract

INSTRUCTIONS

Note: These are the basic steps/summary with process shots for reference. The detailed ingredient measurements and instructions are provided in the recipe card at the bottom of this post.

1. Combine all dry ingredients including all-purpose flour, baking powder, baking soda, and salt into a bowl.
2. Infuse the lemon zest and sugar in a small-sized bowl.
3. Whisk the wet ingredients in a large bowl: vegetable oil, almond milk, vanilla extract, lemon juice, and sugar.
4. Mix dry and wet ingredients until just combined, then fold blackberries into the batter.
5. Fill cupcake liners ¾ of the way using an ice cream scoop.
6. Bake at 400°F for 18-22 minutes in the middle rack of the preheated oven.

SUBSTITUTIONS

I love these muffins with almond milk, but you are free to use the non-dairy milk of your choice in this recipe.

• Vegan Milk: I have used almond milk in this recipe. You may use soy milk, oat milk, cashew milk, or any vegan milk of your choice as a substitute.

VARIATIONS

• Berries: Use any berries of your choice in a 1:1 ratio, such as blueberries, strawberries, raspberries, or cherries. You may also substitute berries with apples.

EXPERT TIPS

• Measure the ingredients correctly: I use a digital scale to measure flour, sugar, and other ingredients for baking. It ensures great results with perfect measurements every single time. If you do not have a scale handy, use the scoop and level method for measuring the flour.
• Do not overmix: Be careful while folding dry ingredients into the wet ingredients. Over-mixing will produce gluten, making the muffins hard and tough in texture.
• Cool the Muffins: Take the muffins out of the muffin tray and place them on the wire rack to cool. If you leave the muffins in the muffin tray, they may get a soggy and oily bottom.

FAQ

Can I use frozen blackberries?
Absolutely, you can. Please refer to the details above. You may want to add 2–3 minutes while baking, as the frozen blackberries would cool down the batter and consequently require more time in the oven.

Is it necessary to toss blackberries in flour before folding into the batter?
Yes, this prevents the fruit from sinking during baking. The flour coating ensures the fruit is distributed nicely in the batter and does not sit at the bottom of the muffin.

Can I make these muffins gluten-free?
Yes, you can do so easily by substituting the all-purpose flour with almond flour in a 1:1 ratio. You may also use any other gluten-free flour blend of your choice.

HOW TO STORE

• Counter/Refrigerator: These muffins can be stored at room temperature or in the refrigerator for 2-3 days in an airtight container.
• Freezer: Place the muffins in a Ziploc bag and stash them in the freezer for up to 4 months. Thaw them at room temperature for 2–3 hours before serving.

SUMMARY

If you like blackberries, then you are in for a treat with these moist, soft, and fluffy muffins. These vegan, eggless, and dairy-free muffins are bursting with blackberry flavor. They are ready within minutes.

⭐ 5 from 1 vote

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Course: Breakfast, Muffins | Cuisine: American | Servings: 16 muffins | Calories: 173 kcal

INGREDIENTS

• 2 cups all-purpose flour (240 g) + 1 tbsp all-purpose flour
• 2 tsp baking powder (10 g)
• ¼ tsp baking soda (1.25 g)
• ½ tsp salt (2 g)
• 1 cup almond milk (236 ml)
• 1 cup castor sugar (200 g)
• ½ cup vegetable oil (120 g)
• 1 tbsp lemon zest (1 large lemon)
• 2 tsp lemon juice (10 ml)
• 1 cup blackberries (150 g)
• 1 tsp vanilla extract (5 ml)

INSTRUCTIONS

1. Preheat the oven to 400°F. Line a muffin tin with cupcake liners.
2. In a large bowl, mix flour, baking soda, baking powder, and salt. Set aside.
3. In a separate bowl, mix sugar with lemon zest by rubbing them together.
4. Combine almond milk, oil, lemon juice, vanilla extract, and sugar mixture in another large bowl. Beat for 3-4 minutes.
5. Toss blackberries in 1 tbsp flour and fold into the batter.
6. Add the dry ingredients to the wet ingredients and mix until combined.
7. Fill each cupcake liner ¾ of the way using an ice-cream scoop.
8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

NUTRITION (Per Serving)

• Calories: 173 kcal
• Fat: 7 g (11%)
• Carbohydrates: 26 g (9%)
• Fiber: 1 g (4%)
• Sugar: 13 g (14%)
• Protein: 2 g (4%)