Vegan Blackberry Muffins (1 Bowl, No Eggs)
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!
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
Calories: 178kcalCarbohydrates: 31gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gSodium: 220mgPotassium: 62mgFiber: 1gSugar: 14gVitamin A: 26IUVitamin C: 3mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!
