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.
Table of Contents
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 into the rest of the ingredients. For the use of fresh berries, refer to the recipe card.
- All-Purpose Flour: I use all-purpose flour for this recipe, but I have also made the healthier version using whole wheat flour and almond flour in 1:1 ratio.
- Blackberries: I used fresh blackberries, 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 if you are not a fan of lemony flavor.
- Almond Milk: I used almond milk, you may use any other plant-based and dairy-free milk of your choice.
- Baking Powder
- Baking Soda
- Castor Sugar
- Vanilla Extract
Note: These are the basic steps/summary with process shots for reference. The detailed ingredient measurements and instructions is provided in the recipe card at the bottom of this post.
Combine all dry ingredients including all-purpose flour, baking powder, baking soda and salt into a bowl.
Infuse the lemon zest and sugar in a small sized bowl.
In a large bowl, add vegetable oil, almond milk, vanilla extract, lemon juice and sugar. Whisk until all ingredients are combined.
Add in the dry ingredients to the wet ingredients and mix until combined. Then fold blackberries in the batter.
Using an ice-cream scoop, fill in the cup cake liners ¾ of the way.
Place the muffins in the middle rack of the preheated oven at 400 F for 18 - 22 minutes.
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.
- Berries: Use any berries of your choice in 1:1 ratio such as blueberries, strawberries, raspberries or cherries. You may also substitute berries with apples.
- Measure the ingredients: I use digital scale to measure flour, sugar and other ingredients for baking. It is the best way to ensure great results with perfect measurement every single time. If you do not have a scale handy, use the scoop and level method for measuring the flour.
- Do not Over-mix: Be careful while folding dry ingredients in the wet ingredients. You just want to mix until all the ingredients are mixed. Over-mixing will produce gluten that will make the muffins hard and tough in texture.
- Cool the Muffins: Take out 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, you may get a soggy and oily bottom.
Absolutely, you can. Please refer to the details above. You may want to add in 2 – 3 minutes while baking as the frozen blackberries would cool down the batter and consequently require more time in the oven.
It is to avoid the fruit to sink during baking. The flour coating will ensure the fruit is distributed nicely in the batter and will not sit in the bottom of the muffin.
Yes, you can do so easily by substituting the all-purpose flour with almond flour in 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 upto 4 months. Thaw them at room temperature for 2 – 3 hours when you want to serve.
Looking for other muffin recipes like this? Try these:
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Looking for more recipes like this? Try these:
Vegan Blackberry Muffins
- 1 muffin tin
- 1 ice-cream scoop
- 18 cup cake liners
- 2 medium-sized bowls
- 2 cup all-purpose flour (240 g) + 1 tablespoon all-purpose flour
- 2 teaspoon baking powder (10 g)
- ¼ teaspoon baking soda (1.25 g)
- ½ teaspoon salt (2 g)
- 1 cup almond milk (236 ml)
- 1 cup castor sugar (200 g)
- ½ cup vegetable oil (120 g)
- 1 tablespoon lemon zest (1 large lemon)
- 2 teaspoon lemon juice (10 ml)
- 1 cup blackberries (150 g)
- 1 teaspoon vanilla extract (5 ml)
- Preheat the oven to 400 F. Take a muffin tin and line it with cupcake liners.
- Take a large bowl and add flour, baking soda, baking powder and salt in it. Set is aside.
- Take a small bowl and add sugar in it. Add lemon zest and rub it with hands until the zest is infused in the sugar.
- In a large bowl combine almond milk, oil, lemon juice, vanilla extract and sugar. Beat at medium speed for 3 – 4 minutes.
- Put the blackberries in a bowl and toss it with 1 tablespoon flour until it is coated.
- Add the dry ingredients to the wet ingredient and mix until combined.
- Add the blackberries and fold until combined.
- Using an ice-cream scoop fill up each liner ¾ of the way.
- Bake it in the oven for 18 – 22 minutes or until a toothpick inserted into the center of the muffin comes out clean.