Vegan Blackberry Muffins
These vegan blackberry muffins are perfectly fluffy and made in one bowl for an easy breakfast or snack!
One of my favorite things about summer is that berries are in season! I find myself grabbing carton after carton each week, and lately, I’ve been gravitating towards juicy blackberries. I love how they’re perfect in a yogurt bowl, on top of a smoothie, or in a muffin! It turns out the fresh berries are delicious stuffed inside a fluffy muffin. Even my toddler enjoyed these vegan muffins — and he’s a notoriously picky eater.
Tips & Tricks
- Be sure to cut the blackberries into halves or even quarters, depending on the size of the berries. You want them to be roughly the size of a blueberry.
- Tossing the berries in a little flour helps prevent them from sinking to the bottom of the muffin.
- I like to use a cookie scoop or an ice cream scoop to measure the batter into the muffin cups. This makes it easy to get consistently sized muffins.
- You do need to use fresh fruit in this recipe. Frozen berries have too much liquid for this recipe.
Variations and Substitutions
I added a little lime juice and lime zest to give these muffins an extra layer of flavor, but if you don’t have limes, this works great with lemons, too. If you don’t have any citrus on hand, you can just make plain blackberry muffins. They’ll still be delicious! For the plant-based milk, I used almond milk, but you can use any kind of dairy-free milk, like oat milk, soy milk, or even cashew milk. For the oil, you can use coconut oil, avocado oil, or vegetable oil. Do not use olive oil which has too much of a savory flavor.
How to Make an Egg Substitute
These muffins are vegan and they use a flax or chia “egg” instead of traditional eggs. When ground flax seeds or chia seeds are mixed with water, they form a gel that helps hold these muffins together. I love using flax or chia eggs because it’s a great way to make baked goods vegan-friendly — and chia seeds contain lots of healthy fats! I think the texture of a flax egg works slightly better than chia, but you can use either one.
How to Make Vegan Blackberry Muffins
How to Store Leftover Muffins
Allow the muffins to cool completely, then store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins, then reheat in the microwave.
Other Muffin Recipes
If you enjoy this recipe, try some of my other vegan muffin recipes, like these vegan blueberry muffins or vegan carrot cake muffins. Or for a different twist, try my almond flour muffins. They’re made with unsweetened applesauce for a healthy breakfast option. If you love homemade muffins, I have you covered!
Print
Vegan Blackberry Muffins
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
- 3/4 cup almond milk or other non-dairy milk
- 3 tablespoons ground flax or chia seeds
- 6 tablespoons maple syrup
- 6 tablespoons vegetable oil
- 2 cups all-purpose flour, plus 1 tablespoon to coat the berries
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blackberries, cut in half
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper or silicone liners.
- In a large bowl, combine the flax and oat milk. Stir and allow to sit for 5 minutes.
- Toss the blackberries with 1 tablespoon flour to coat so they do not sink in the batter.
- 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 overmix.
- Fold in the flour-coated blackberries.
- Fill each muffin cup leaving 1/2″ of room at 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.
Notes
Do not use frozen berries, as they have too much moisture for this recipe.
