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Vegan Blackberry Muffins

Vegan Blackberry Muffins

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


Units Scale
  • 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


  1. Preheat oven to 375°F. Line a muffin tin with paper or silicone liners.
  2. In a large bowl, combine the flax and oat milk. Stir and allow to sit for 5 minutes.
  3. Toss the blackberries with 1 tablespoon flour to coat so they do not sink in the batter.
  4. To the flax mixture, add the maple syrup, oil, and vanilla if using. Stir until smooth.
  5. Stir in the baking powder and salt. Add the lime juice and zest.
  6. Stir in the flour until just mixed. Do not overmix.
  7. Fold in the flour-coated blackberries.
  8. Fill each muffin cup leaving 1/2″ of room at the top.
  9. Bake for 25-30 minutes until a skewer inserted comes out clean.
  10. Allow to cool for at least 10 minutes before removing from muffin pan.


Do not use frozen berries, as they have too much moisture for this recipe.