Whip up these easy Vegan Blackberry Muffins in one bowl – sweet, soft, fluffy, and moist with fresh or frozen blackberries. Ready in just 30 minutes, they're perfect for meal prep and irresistibly delicious. Plus, they're dairy-free, egg-free, and can be made gluten-free for a guilt-free treat. You won't be able to resist having more than one!
For a twist on this recipe, try my 1 bowl Banana Blackberry Oatmeal Muffins.
These vegan blackberry muffins are as flavorful as my spelt blueberry muffins, and they pair perfectly with this antioxidant-rich blackberry strawberry smoothie for a yummy berry-infused combination.
Baking a batch of these vegan berry muffins guarantees a tasty and wholesome option for breakfast, brunch, or snack whenever you need it! During colder months, enjoy them with a cup of warm sweet potato latte. In the summer, pair them with strawberry oat milk for a refreshing and fruity twist.
If you're a fan of fruity muffins, don't miss out on my lemon poppy seed muffins, no eggs cranberry orange muffins, or these healthy muffins with 2 bananas – each one bursting with its unique delicious flavor.
For another fruity treat, be sure to try my blackberry banana bread, packed with sweet banana and juicy blackberries in every bite.
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Why You'll Love These Vegan Blackberry Muffins
- You only need a large mixing bowl, no fancy equipment is required.
- They are versatile, you can use fresh or frozen blackberries.
- The blackberry muffin recipe uses simple pantry ingredients you likely already have, and I've included substitution options below.
- Loaded with fantastic blackberry flavor, these muffins are a favorite even for picky eaters.
- Ideal for people with dairy or egg allergies.
- Freezer-friendly and great for meal prep, saving you time in the morning.
- Kids love them! They're vegan, made with no eggs, no dairy, and no butter.
Ingredients Needed
- Flour - I used all-purpose flour for this recipe. Although I haven't experimented with other flour, feel free to try whole wheat flour or a gluten-free flour blend in a 1:1 ratio.
- Plant-based milk (unsweetened) - I used almond milk but you can use whatever non-dairy milk you have on hand, such as coconut, oat, soy, or cashew milk.
- Blackberries - Use frozen or fresh blackberries, cut larger ones in half for an even berry distribution into your muffin batter.
- Brown sugar - For a rich, caramel-like sweetness and moist and tender texture. Alternatively, you can use white sugar or coconut sugar.
- Vegetable oil - I used sunflower oil, but melted coconut oil, grapeseed oil, or any neutral oil will work perfectly in this recipe.
- Vanilla extract - Enhances the flavor.
- Baking soda + Apple cider vinegar - For light and fluffy muffin texture. Instead of apple cider vinegar, you can use white vinegar or lemon juice.
- Salt - Balances the sweetness and enhances other flavors.
- Pinch of turmeric powder (optional) - for color.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
Step By Step Instructions
Prepare oven and mix dry ingredients: Preheat your oven to 356°F (180°C). Line a muffin tin with liners or grease the cups. In a large mixing bowl, sift all-purpose flour and add brown sugar, baking soda, salt, and turmeric powder (if using). Mix the dry ingredients well.
Add wet ingredients: Add the plant-based milk, vegetable oil, vanilla extract, and apple cider vinegar to the dry ingredients. Mix until just combined. DO NOT over-mix.
Mix-in blackberries: Gently fold in the blackberries, ensuring an even distribution throughout the batter. If using larger blackberries, you can cut them in half.
Divide muffin batter: Distribute the batter equally into the 12 prepared muffin cups and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Bake: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Avoid leaving them longer in the pan to prevent sogginess on the bottoms from the moisture created during cooling. Enjoy!
Hint: Not overmixing is crucial because it keeps the muffins light and fluffy. Overmixing can make them dense and tough, so gently mix until just combined for the best texture.
Substitutions
- Flour - For a heartier texture, consider substituting all-purpose flour with whole wheat pastry flour or spelt flour. For a gluten-free option, you can use all-purpose gluten-free flour in a 1:1 ratio.
- Plant milk - Choose any plant-based milk such as soy, almond, or oat milk.
- Vegetable oil - Opt for sunflower oil, melted coconut oil, or canola oil. For an oil-free muffin version use unsweetened applesauce in 1:1 ratio.
- Sugar - White (granulated) sugar, coconut sugar, or organic cane sugar are great alternatives.
- Apple cider vinegar - White vinegar or lemon juice can be used in place of apple cider vinegar.
Equipment
To make these muffins, you'll need a large mixing bowl, a 12-cup muffin pan, silicone or paper liners (for easy removal), and basic kitchen utensils like measuring cups, whisk, or spoon.
Storage
Store your muffins in an airtight container at room temperature for up to 3 days, or keep them in the refrigerator for up to a week.
For longer storage, freeze the muffins in a sealed freezer bag, and they'll stay delicious for up to 2 months. Thaw at room temperature or microwave for 30-45 seconds.
Top Tips
- Properly measure your flour. For the best baking results, I recommend measuring the flour accurately, spooning it into your measuring cup, and leveling off the top with a knife.
- Avoid overmixing the batter. Stir just until no dry flour lumps are visible. Overmixing can result in a tough texture, so a gentle mix until smooth is all you need.
- Cooling method. After 5 minutes in the muffin pan, transfer the muffins to a wire rack for complete cooling. Avoid extended time in the pan to prevent sogginess from moisture created while cooling.
Frequently Asked Questions (FAQ's)
Absolutely! Swap blackberries with raspberries, blueberries, strawberries, or cranberries to whip up delicious eggless berry muffins.
While I haven't specifically tested this recipe with gluten-free flour, using an all-purpose gluten-free 1:1 flour made for baking usually works well as a suitable substitute. Coconut flour and almond flour won't work for this recipe.
The best vegan milk for baking depends on the recipe, but soy milk, almond milk, oat milk, or cashew milk can all be excellent choices, each offering distinct flavors and textures to complement a variety of baked goods. If you opt for coconut milk, I recommend you use the cartoon variety for better consistency.
This recipe makes 12 vegan blackberry muffins.
Certainly! Adjust the baking time accordingly, as mini muffins usually require less time in the oven. Keep an eye on them and perform the toothpick test to ensure they are fully baked.
Sure, you can use frozen blackberries in this recipe. No need to thaw frozen blackberries, use them directly in the batter for the best results!
Yes, for a refined sugar-free option, consider using granulated sweeteners such as coconut sugar, maple sugar, or date sugar.
More Vegan Muffins Recipes
- Vegan carrot and pineapple muffins
- Banana chocolate chip muffins without eggs
- Moist lemon and strawberry muffins
- Vegan savoury muffins
Serving Suggestions
📖 Recipe
Vegan Blackberry Muffins (1 Bowl, No Eggs)
Equipment
- 1 large mixing bowl
- 1 standard 12-cup muffin pan lined with silicone or paper liners OR grease lightly each muffin cup with oil
- 1 whisk or spoon
Ingredients
- 1 cup blackberries fresh or frozen, if using frozen don't thaw (halve them if they're large)
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon turmeric powder optional, for color
Wet ingredients
- 1 cup unsweetened almond milk or any plant-based milk
- ¼ cup sunflower oil or any neutral vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- Preheat your oven to 356°F (180°C). Line a muffin tin with liners or grease the cups. In a large mixing bowl, sift all-purpose flour and add brown sugar, baking soda, salt, and turmeric powder (if using). Mix the dry ingredients well.
- Add the plant-based milk, vegetable oil, vanilla extract, and apple cider vinegar to the dry ingredients. Mix until just combined. DO NOT over-mix.
- Gently fold in the blackberries, ensuring an even distribution throughout the batter. If using larger blackberries, you can cut them in half.
- Distribute the batter equally into the 12 prepared muffin cups and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Avoid leaving them longer in the tin to prevent sogginess on the bottoms from the moisture created during cooling. Enjoy!
Notes
- Store your muffins in an airtight container at room temperature for up to 3 days, or keep them in the refrigerator for up to a week.
- For longer storage, freeze the muffins in a sealed freezer bag, and they'll stay delicious for up to 2 months. Thaw at room temperature or microwave for 30-45 seconds.
- Properly measure your flour. For the best results, I recommend measuring the flour accurately, spooning it into your measuring cup, and leveling off the top with a knife.
- Avoid overmixing the batter. Stir just until no dry flour lumps are visible. Overmixing can result in a tough texture, so a gentle mix until smooth is all you need.
- Cooling method. After 5 minutes in the pan, transfer the muffins to a wire rack for complete cooling. Avoid extended time in the pan to prevent sogginess from moisture created while cooling.
- See the post above for more ingredient substitution ideas.
Nutrition
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