Vegan Berry Muffin Recipe That’s Easy and Delicious

There’s something irresistibly comforting about biting into a warm, fluffy muffin bursting with juicy berries. Whether you’re craving a quick breakfast treat, a wholesome snack, or a delightful dessert, these vegan berry muffins are the perfect choice.

Crafted without any animal products, they bring together wholesome ingredients and vibrant flavors that everyone can enjoy. This recipe is simple, quick, and uses pantry staples combined with fresh or frozen berries to create moist, tender muffins that are naturally sweet and full of antioxidants.

Whether you’re a seasoned vegan or just exploring plant-based baking, these muffins will quickly become a favorite. They’re perfect for meal prep, easy to customize, and can be enjoyed year-round.

Plus, they’re a great way to sneak more fruit into your diet without sacrificing taste. Let’s dive into the recipe so you can start baking these delightful vegan berry muffins today!

Why You’ll Love This Recipe

Moist and tender: Thanks to the use of plant-based milk and applesauce, these muffins stay soft and moist without any dairy or eggs.

Simple ingredients: Made with pantry staples like flour, baking powder, and natural sweeteners, plus fresh or frozen berries, this recipe is accessible and easy to follow.

Versatile and customizable: You can swap out berries, add nuts or seeds, or sprinkle with oats for extra texture. It’s a recipe that adapts to your preferences.

Perfect for all occasions: Great for breakfast on-the-go, afternoon snacks, or even a light dessert, these muffins are a crowd-pleaser at any time.

Plus, they’re vegan, dairy-free, and refined sugar-free, making them a healthier sweet treat option!

Ingredients

• 1 ¾ cups (220g) all-purpose flour
• ½ cup (100g) organic cane sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (240ml) unsweetened almond milk (or any plant-based milk)
• ¼ cup (60ml) melted coconut oil (or vegetable oil)
• ⅓ cup (80ml) unsweetened applesauce (acts as egg replacer)
• 1 teaspoon pure vanilla extract
• 1 ½ cups (225g) mixed berries (blueberries, raspberries, strawberries, fresh or frozen)
• Optional: 2 tablespoons chopped walnuts or pecans

Equipment

• Muffin tin (12-cup standard size)
• Muffin liners or non-stick spray
• Mixing bowls
• Whisk or fork
• Measuring cups and spoons
• Spoon or spatula for folding berries
• Cooling rack

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. Combine wet ingredients. In a separate bowl, mix the almond milk, melted coconut oil, applesauce, and vanilla extract until smooth and well blended.
4. Pour wet into dry. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or spoon until just combined. Do not overmix; the batter should be slightly lumpy.
5. Fold in berries and nuts. Carefully fold in the mixed berries and optional chopped nuts to distribute evenly without crushing the berries.
6. Fill the muffin cups. Spoon the batter evenly into the muffin tin, filling each cup about ⅔ full to allow room for rising.
7. Bake. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and enjoy. Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Tips & Variations

“For extra flavor, add a teaspoon of lemon zest to the batter — it brightens the berries beautifully!”

• Use frozen berries: If using frozen berries, do not thaw them before adding to the batter to prevent color bleed and soggy muffins.
• Sweetener alternatives: Substitute cane sugar with coconut sugar, maple syrup, or agave nectar. If using liquid sweeteners, reduce the almond milk slightly to keep the batter consistency.
• Flour swaps: For gluten-free muffins, try a 1:1 gluten-free baking flour blend instead of all-purpose flour.
• Add-ins: Incorporate ¼ cup vegan chocolate chips, shredded coconut, or a sprinkle of oats on top before baking for added texture.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

These vegan berry muffins are perfect on their own, but you can also elevate them with a few simple touches:

• Spread with your favorite nut butter or vegan cream cheese for a protein boost.
• Serve warm with a drizzle of maple syrup and a cup of freshly brewed tea or coffee.
• Pair with a smoothie bowl or fresh fruit salad for a balanced breakfast.
• Bring them along as a wholesome snack for work, school, or picnics.

For more delicious vegan baking ideas, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try your hand at breadmaking with the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

If you’re looking to complement your baking with a savory sauce, our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes is a must-try!

Conclusion

Baking vegan berry muffins is a wonderfully rewarding experience that fills your kitchen with the sweet aroma of fresh fruit and warm spices. This recipe is straightforward and accessible, making it perfect for bakers of all levels who want to enjoy a wholesome, plant-based treat.

The blend of tender crumb, juicy berries, and subtle sweetness creates a muffin that’s both healthy and delicious.

By using simple, natural ingredients and avoiding common allergens like eggs and dairy, these muffins cater to a variety of dietary needs without compromising flavor. Whether you’re baking for breakfast, a snack, or a casual dessert, these vegan berry muffins are sure to satisfy.

So grab your mixing bowls, stock up on berries, and enjoy the delicious, nutritious results!

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