Blackberry Muffin Recipe Vegan: Easy, Moist & Delicious

Looking for a delightful breakfast treat that’s both wholesome and completely plant-based? This vegan blackberry muffin recipe is exactly what you need!

Bursting with juicy, fresh blackberries and a tender crumb, these muffins are perfect for mornings when you want something sweet yet nourishing. Whether you’re vegan, dairy-free, or simply looking to add more fruit-filled baked goods to your repertoire, this recipe is easy to follow and uses simple ingredients you likely already have on hand.

These muffins have a perfect balance of natural sweetness with a hint of vanilla, and a moist texture that keeps them fresh for days. Plus, they’re free from eggs and dairy, ensuring everyone can enjoy them without worry.

You can whip up a batch in under 30 minutes and enjoy a comforting snack or breakfast with a cup of coffee or tea. Ready to bake some magic?

Let’s dive right in!

Why You’ll Love This Recipe

This vegan blackberry muffin recipe stands out because it:

• Uses simple, natural ingredients – no complicated substitutes or hard-to-find items needed.
• Is moist and fluffy, thanks to the use of plant-based milk and oil instead of butter.
• Features fresh blackberries that add bursts of juicy flavor in every bite.
• Is easily customizable with add-ins like nuts or other berries.
• Keeps well at room temperature or in the fridge, making them perfect for meal prep.

Whether you’re making breakfast for your family or baking treats for a gathering, these muffins are sure to impress.

Ingredients

• 2 cups all-purpose flour (or whole wheat pastry flour for a healthier twist)
• 3/4 cup organic cane sugar (or coconut sugar)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/3 cup vegetable oil (such as canola or melted coconut oil)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 1/2 cups fresh blackberries (washed and patted dry)
• Optional: 1/4 cup chopped walnuts or pecans for crunch

Equipment

• Muffin tin (12-cup size)
• Muffin liners or non-stick spray
• Large mixing bowl
• Whisk
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Cooling rack

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with liners or lightly grease it with non-stick spray.
2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
3. In a separate smaller bowl or measuring cup, combine the wet ingredients: almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Stir gently until mixed.
4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix; some lumps are okay.
5. Fold in the fresh blackberries carefully to avoid squashing them. If using nuts, fold those in as well.
6. Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
8. Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a cooling rack.

Tips & Variations

Tip: For extra moist muffins, add a tablespoon of applesauce or mashed banana to the batter.

• Use frozen blackberries if fresh aren’t available, but do not thaw them first to prevent the batter from turning purple.
• Try swapping out blackberries for blueberries, raspberries, or a mixed berry combo for different flavors.
• Add a sprinkle of cinnamon or lemon zest to the batter for a fragrant twist.
• For a gluten-free version, substitute the flour with a 1:1 gluten-free baking flour blend.
• Drizzle a simple glaze made from powdered sugar and lemon juice over cooled muffins for extra sweetness.

Nutrition Facts

Serving Suggestions

These vegan blackberry muffins are incredibly versatile and pair wonderfully with various beverages and meals. Serve them warm with a pat of vegan butter or your favorite nut butter spread.

They also make a fantastic accompaniment to a hearty bowl of oatmeal or a fresh fruit salad for breakfast.

For a delightful afternoon snack, enjoy these muffins with a hot cup of herbal tea or freshly brewed coffee. If you’re planning a brunch, pair them alongside savory dishes like tofu scramble or a vegan quiche to balance sweet and savory flavors.

Don’t forget to check out some of our other delicious recipes like the Cinnamon Pecan Ice Cream Recipe for a perfect dessert to round out your meal!

Conclusion

This vegan blackberry muffin recipe is a perfect blend of simplicity, flavor, and nutrition. It offers a wonderful way to enjoy fresh blackberries in a wholesome baked good that everyone can eat and love.

With easy-to-find ingredients and straightforward steps, you can have fresh muffins ready in less than half an hour. Whether you’re a seasoned vegan baker or just exploring plant-based baking, these muffins are sure to become a staple in your kitchen.

Don’t hesitate to experiment with different berries or mix-ins to make the recipe your own. And if you enjoyed this recipe, you might want to explore more of our delicious recipes like the Classico Sun Dried Tomato Alfredo Sauce Recipe for a savory delight or the indulgent Chocolate Heaven Cake Recipe for your next celebration.

Happy baking!

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