These vegan blackberry muffins are fluffy, moist, and bursting with fresh flavor! Made in just one bowl in under 30 minutes and topped with a cinnamon streusel, they're the perfect breakfast or snack to enjoy throughout spring & summer.
Muffins are so easy to make, but it can be tricky to achieve that rounded muffin top while not being overcooked and dry on the inside. Luckily, these muffins are BOTH fluffy & moist, while being puffy & tall.
Berry muffins are always a hit because they're flavorful, bright and fresh, and these muffins are no different. You'll love these blackberry muffins for spring, summer, and beyond!
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Why you'll love this recipe
- Quick & easy to make: These muffins are made in one bowl, with simple pantry ingredients, and are ready to enjoy in under 30 minutes!
- Allergen-friendly: These muffins are vegan, dairy-free, eggless and can easily be made gluten-free!
- Customizable: you can leave the muffins as is or top them with a streusel or a glaze. You could also use frozen or fresh blackberries, or a different berry all together!
- Perfect for any occasion: aside from being the perfect quick breakfast or snack, these muffins are great for brunch gatherings, spring & summer celebrations or backyard bbqs that call for desserts!
Equipment
You'll need standard baking equipment for this vegan blackberry muffin recipe!
- Muffin pan: a standard 12 cup muffin pan will do!
- Muffin liners: use paper liners to ensure your muffins don't stick to the pan. If you don't have them, be sure to grease the muffin cups really well!
- Whisk & Rubber spatula
- Mixing bowl: since this is a one bowl recipe, you just need one large mixing bowl.
- Kitchen scale: for the best result! A scale is the best when it comes to measuring ingredients for baking.
- Measuring cups & spoons: if you don't want to use or don't have a scale.
Ingredients
- Blackberries: The star of the show! I prefer to use fresh blackberries here but you can use frozen if you'd prefer. If you're using fresh, make sure you pick through to ensure there's no nasty ones hidden in the bunch and then give them all a good rinse.
- Flour: I used all-purpose flour, but you can easily use whole wheat flour or 1:1 gluten-free all purpose flour instead.
- Baking Soda & Baking Powder: To help these muffins rise and neutralize the flavor of the dairy-free greek yogurt.
- Spices: salt for balance in the muffin batter and cinnamon for a touch of flavor in the streusel.
- Sugar: All you need is good old granulated sugar here! If you plan to make the streusel, you'll need brown sugar as well.
- Vegan Buttermilk: This is a combination of non-dairy milk and apple cider vinegar. You can use soy milk, almond milk, oat milk, cashew milk, or coconut milk - just make sure it's plain and unsweetened.
- Dairy Free Greek Yogurt (or vegan sour cream): Either of these options will yield a really tender texture for your muffins. If you use greek yogurt, just be sure to get plain flavored vegan yogurt.
- Egg Replacer: I love using flax eggs or Bob's Red Mill Egg Replacer for baking muffins!
- Vegan Butter: I recommend using vegan butter sticks for your vegan baking!
- Neutral Oil: I used refined coconut oil but you can use any other neutral oil, such as vegetable oil, avocado oil, or canola oil. I wouldn't recommend olive oil, as if can alter the flavor.
- Vanilla Extract: this adds a wonderful flavor to the muffins (and nearly all desserts, let's be real!)
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Change up the berries! You can use any kind of fresh berries! Fresh blueberries or raspberries would be the best alternative in these vegan berry muffins.
- Gluten-free: Make these blackberry muffins gluten-free by using a 1:1 Gluten Free All Purpose Baking Flour - I recommend Bob's Red Mill. You could also use whole wheat flour, almond flour, coconut flour, or oat flour! NOTE: be careful with any flours other than all-purpose and 1:1 gluten-free flour, as the others have a tendency to absorb more liquid than regular flour so it's not a simple swap. You may need to add more plant-based milk, another flax egg, or more oil in order to counteract this so the muffins aren't dry.
- Refined sugar-free: Swap the granulated sugar with either coconut sugar, maple syrup or agave, monk fruit sweetener. All can be substituted at a 1:1 ratio. If you're okay with refined sugar, but just want less - feel free to reduce the sugar by a ¼ cup. It might change the texture slightly, but not by much.
- Instead of buttermilk you can use just any regular vegan milk. Swap these easily at a 1:1 ratio.
- Bake mini blackberry muffins by dividing the batter across a mini muffin pan and baking for 10-13 minutes.
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
Step 1 (optional): Make the streusel topping by whisking together sugar, flour and cinnamon in a small bowl. Then, use your hands to mix in the softened butter. Place in the fridge until ready to use.
Step 2: In a large bowl, whisk together the wet ingredients: melted butter, sugar, vegan buttermilk, egg replacers, dairy free greek yogurt, melted coconut oil, and vanilla extract.
Step 3: Add flour, baking powder, baking soda, and salt. Using a rubber spatula, mix until just combined or no streaks of flour remain.
Step 4: Gently fold in the juicy blackberries until evenly distributed.
Step 5: Divide the batter evenly across the prepared muffin tin, filling to the top of each muffin liner. Optional: generously sprinkle each muffin with streusel topping.
Step 6: Bake at 425°F for 8 minutes. Then reduce the temperature to 350°F, without opening the oven. Bake for an additional 12-14 minutes, or until golden brown and a toothpick comes out with only a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Expert Tips
- Do not over-mix! The moment there are no more streaks of flour in the batter, stop mixing! Over-mixing your batter will lead to tough, dry muffins.
- Start high, then go low: Be sure to follow the instructions of high-to-low temperature baking. Using two temperatures will give you bakery-style, fluffy muffins that have a tall, domed muffin top and a soft, fluffy texture inside. The initial 425°F oven temperature activates the baking soda and promotes a fast rise, allowing the top to puff up and set. When the temperature is lowered 350°F, it allows the center to bake through without burning the outside.
- Use an ice cream scoop to divide your batter across the muffin tin. Not only will this be clean and easy, but it ensures that your muffins will all be the same size and bake evenly.
- For the best and most accurate results, use a kitchen scale to weigh your ingredients or use the spoon and level method. This means using a spoon to fluff the flour first, then spoon it into your measuring cup and level it with the back of a knife.
- Make sure all ingredients are at room temperature! This will allow the ingredients to blend together more easily, resulting in a smooth batter.
How to Store
Refrigerator: Store these vegan muffins in an airtight container for up to 5 days. You can eat them chilled or pop them in the microwave or oven to warm them up.
Freezer: These delicious muffins are freezer friendly! Allow the muffins to cool completely then transfer them to an airtight container and freeze for up to 3 months. Allow them to thaw at room temperature before enjoying.
Room temperature: Because they're chock full of blackberries, making them susceptible to mold, I don't recommend storing them at room temperature. But, if you'd like to and know they'll be eaten quickly, store them in an airtight container at room temperature for up to 3 days.
FAQ
Yes! There are just a few things to keep in mind. If you leave them frozen, you may need to increase the baking time by ~5 minutes. Also, the blackberries may bleed coloring into the batter, tinting your muffins a purplish color. Try coating the frozen blackberries in the dry ingredients or thaw and rinse them well to prevent tinting the batter.
Yes, you can make the batter for these blackberry muffins ahead of time! Store the prepared muffin batter in an airtight container for up to 4 days. It can be baked as instructed straight from the fridge.
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📖 Recipe
Vegan Blackberry Muffins
Ingredients
- 3 cups (360 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cup (250 g) sugar
- ½ cup (113 g) dairy-free butter melted
- 1 ¼ cup (290 g) vegan buttermilk
- 2 egg replacers 2 tablespoon egg replacer + 5 tablespoon water
- ⅓ cup (75 g) dairy-free plain greek yogurt or vegan sour cream
- ⅓ cup (75 g) coconut oil melted
- 1 tablespoon vanilla extract
- 1 ½ cup (190 g) fresh blackberries halved or quartered
Streusel (optional)
- ¼ cup (56 g) dairy-free butter softened
- ½ cup (100 g) brown sugar
- ½ cup (60 g) flour
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 425°F and fill a muffin pan with liners.
- Optional: Make the streusel topping by whisking together sugar, flour and cinnamon in a small bowl. Then, use your hands to mix in the softened butter. Place in the fridge until ready to use.¼ cup dairy-free butter, ½ cup brown sugar, ½ cup flour, ¼ teaspoon cinnamon
- In a large mixing bowl, whisk together the melted butter, sugar, vegan buttermilk, egg replacers, dairy free greek yogurt, neutral oil, and vanilla extract until combined.1 ¼ cup sugar, ½ cup dairy-free butter, 1 ¼ cup vegan buttermilk, 2 egg replacers, ⅓ cup dairy-free plain greek yogurt, ⅓ cup coconut oil, 1 tablespoon vanilla extract
- Using a rubber spatula, fold in the dry ingredients, mixing until just combined or no streaks of flour remain.3 cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- Add the blackberries and gently mix until evenly distributed.1 ½ cup fresh blackberries
- Divide the batter evenly across the prepared muffin tin, filling to the top of each muffin liner. Optional: generously sprinkle each muffin with streusel topping.
- Bake at 425°F for 8 minutes. Then, without opening the oven, reduce the temperature to 350°F and bake for an additional 12-14 minutes, or until golden brown and a toothpick comes out with only a few moist crumbs.
- All the muffins to cool in the pan for 5 minutes before transferring to a cooling rack to finish cooling completely. Enjoy!
Jess says
Perfection!! I've used this recipe with blackberries and blueberries now and it was perfect both times.