These Vegan Blackberry Muffins are the bomb! Not only are they packed with juicy blackberries that make each bite a burst of sweet and tangy goodness, which is pretty awesome if you ask me.
They’re super simple, and even if you’re not a pro baker, you’re going to nail it. These muffins are all about bringing together that incredible blackberry flavor with just a hint of lime to keep things interesting. And the result is so worth it. Plus, you get to say, “I made these!”
VEGAN BLACKBERRY MUFFINS – WHY YOU’LL LOVE THIS RECIPE
- Making these at home is way cheaper than buying muffins from a bakery or coffee shop.
- Whether it’s breakfast, a snack, or dessert, these muffins fit the bill. They’re so fluffy and light, you’ll want them all day long.
- Don’t worry if you’re not a kitchen pro. These muffins are easy to make, requiring just a simple mixing bowl and a few ingredients you probably already have.
- There’s something special about the aroma of freshly baked muffins filling your home—it’s inviting and comforting.
INGREDIENTS
Makes: 12 muffins (or 8 large) | Prep Time: 5 minutes | Bake Time: 20 minutes | Total Time: 25 minutes
- 2 cup/240g all-purpose flour (+ 1 tbsp/8g to coat the berries)
- 1 tbsp/12g baking powder
- 3 tbsp/20g ground flaxseeds
- ¾ cup/180ml oat milk
- 6 tbsp/90ml maple syrup
- 6 tbsp/90ml grape seed oil
- 2 tsp/4g lime zest
- 2 tbsp/30ml lime juice
- 1 tsp/5ml vanilla extract
- A pinch of salt
- 1 ½ cup/215g fresh blackberries, chopped in half
HOW TO MAKE VEGAN BLACKBERRY MUFFINS
1. Preheat oven to 375°F/190 C. Grease wells of a ½ cup/120ml muffin tin (or line with paper liners). In a large bowl, combine the flax and oat milk. Stir and allow to sit for 5 minutes.
2. Wash, dry, and chop the blackberries in half depending on size. Toss with 1 tbsp/8g flour to coat so they do not sink in the batter.
3. To the flax mixture, add the maple syrup, oil, and vanilla if using. Stir until smooth.Stir in the baking powder and salt. Add the lime juice and zest. Stir in the flour until just mixed. Do not over stir. Fold in the flour-coated blackberries.
4. Fill the grease muffin tins to 1/2”/12mm below the top. Or fill 8 wells to 1/4”/6mm below the top. Bake for 25-30 minutes until a skewer inserted comes out clean. Allow to cool for at least 10 minutes before removing from muffin pan.
Cook’s Notes
- Frozen blackberries may release too much moisture into the batter.
- Best if consumed the same day but can be stored in a sealed container in the fridge for 2 days. Reheat in the oven before eating.
FROZEN VS. FRESH BLACKBERRIES FOR THIS RECIPE
When it comes to making Vegan Blackberry Muffins, the type of blackberries you use can make a difference in the texture and flavor of your muffins. Here’s a quick rundown to help you decide which is better for your baking needs:
- Fresh Blackberries: Using fresh blackberries can provide a more vibrant flavor and a firmer texture to your muffins. They’re less likely to break apart when mixed into the batter, giving you beautiful whole berries throughout each muffin. Fresh berries also tend to release less water, which means you’re less likely to end up with soggy muffins.
- Frozen Blackberries: Frozen blackberries are a convenient and year-round option for making muffins. They’re often picked and frozen at peak ripeness, so you’re still getting that rich berry flavor. However, frozen berries can release more moisture into the batter as they bake, which might slightly alter the texture of your muffins. If using frozen, there’s no need to thaw them first; just toss them with a bit of flour to prevent them from sinking to the bottom of your muffins.
In the end, both fresh and frozen blackberries can be used to make delicious Vegan Blackberry Muffins. If you prioritize convenience and year-round availability, frozen berries are the way to go. But if you prefer a slightly firmer texture and can access fresh berries, they might be your preferred choice.
TIPS, VARIATIONS, AND SUBSTITUTIONS
🧁 Blueberries or even raspberries – Feel free to mix in blueberries or even raspberries for a mixed berry muffin that’s bursting with fruit flavors.
🧁 Whole wheat flour or almond flour – Swap in whole wheat flour or almond flour for a portion of the all-purpose flour for a nuttier flavor and extra fiber. Just remember, almond flour will make your muffins denser, so maybe just substitute half to keep them light and fluffy.
🧁 Applesauce – If you’re cutting down on sugar, reduce the maple syrup and add applesauce for natural sweetness without compromising moisture.
🧁 Chopped almonds or cashew – Stir in chopped almonds or cashew pieces into the batter for an added crunch.
🧁 Poppy seeds or streusel topping – Toss in a handful of poppy seeds for a delightful little crunch in every bite, or top with a simple streusel topping for an extra sweet finish.
🧁 Cinnamon or nutmeg – A pinch of cinnamon or nutmeg mixed into your batter can add a warm, spicy note that pairs beautifully with the tartness of the blackberries.
🧁 Frozen blackberries – If fresh blackberries aren’t in season, use frozen blackberries without thawing to prevent the batter from getting too moist. Just give them a bit of flour toss to prevent them from sinking.
🧁 Coconut oil with powdered sugar – Mix a little coconut oil with powdered sugar for a simple glaze that adds a sweet touch to your muffins.
HOW TO STORE VEGAN MUFFINs
- Cool Down: Wait for the muffins to reach room temperature before you store them.
- Fridge Storage: Pop them in the fridge in an airtight container and enjoy them within 2 days.
- Warming Up: To revive a muffin, you have two great options:a. Microwave: For a quick warm-up, microwave it for about 10-15 seconds. It’ll taste almost freshly baked!
b. Oven: Preheat your oven to 350°F (175°C) and place the muffins on a baking sheet. Warm them for about 5-10 minutes or until they’re heated through. This method is great for getting that slightly crispy top and edges, making them taste like they’ve just come out of the oven. - Cold Muffins: Absolutely, you can eat them cold! They’re delicious straight from the fridge, especially on warmer days.
MORE VEGAN SWEETS N BAKING
- Bagels Recipe
- Pumpkin Tartlet Recipe
- Cornbread Muffins Without Eggs
- Cranberry Orange Loaf Bread Recipe
- Vegan Blueberry Muffins with Protein Powder
- Chocolate Depression Cake
FREQUENTLY ASKED QUESTIONS
WHAT OTHER TYPES OF PLANT-BASED MILK CAN I USE?
Besides oat milk, you can use almond milk, soy milk, cashew milk, or any other plant-based milk you prefer. Each might add a subtle flavor difference to the muffins.
HOW CAN I ENSURE MY MUFFINS HAVE A NICE DOME?
To achieve a nice dome on your muffins, make sure not to over-mix the batter. Mix just until the dry ingredients are wet. Filling the muffin cups to just below the top can also help create that bakery-style dome.
CAN I ADD OTHER FRUITS TO THE BATTER?
Absolutely! Feel free to add other fruits like blueberries or chopped strawberries to the batter for a mixed berry version. Just ensure to set aside some flour to toss them in before adding to the mixture.
HOW CAN I MAKE MY MUFFINS MORE MOIST?
Adding ingredients like applesauce or an extra spoonful of light brown sugar can help make your muffins more moist. Also, be careful not to overbake them; keep an eye out and test with a toothpick for doneness.
CAN I ADD CHOCOLATE CHIPS TO THE MUFFIN BATTER?
Certainly! Adding chocolate chips to the muffin batter introduces a sweet, chocolatey flavor that pairs well with blackberries. Just fold them into the batter with the blackberries, using about ½ to ¾ cup, depending on your preference.
Vegan Blackberry Muffins (One-Bowl Method)
Ingredients
The Dry Ingredients
- 2 cup all-purpose flour (+ 1 tbsp/8g to coat the berries)
- 1 tbsp baking powder
- 3 tbsp ground flaxseeds
- a pinch salt
The Wet Ingredients
- ¾ cup oat milk
- 6 tbsp maple syrup
- 6 tbsp grape seed oil
- 2 tsp lime zest
- 2 tbsp lime juice
- 1 tsp vanilla extract
The Fruit
- 1½ cup fresh blackberries chopped in half
Instructions
- 1. Preheat oven to 375°F/190 C. Grease wells of a ½ cup/120ml muffin tin (or line with paper liners). In a large bowl, combine the flax and oat milk. Stir and allow to sit for 5 minutes.
- 2. Wash, dry, and chop the blackberries in half depending on size. Toss with 1 tbsp/8g flour to coat so they do not sink in the batter.
- 3. To the flax mixture, add the maple syrup, oil, and vanilla if using. Stir until smooth.Stir in the baking powder and salt. Add the lime juice and zest. Stir in the flour until just mixed. Do not over stir. Fold in the flour-coated blackberries.
- 4. Fill the grease muffin tins to 1/2”/12mm below the top. Or fill 8 wells to 1/4”/6mm below the top. Bake for 25-30 minutes until a skewer inserted comes out clean. Allow to cool for at least 10 minutes before removing from muffin pan.