Vegan Blackberry Muffins

Close up on a vegan blackberry muffin on a plate with some tea in the background.

These delicious vegan blackberry muffins are just as good as the ones you find at the bakery! They are filled with antioxidant-rich sweet blackberries and include an optional light brown sugar crust, they are also easy to make and great for meal-prep. Perfect for breakfast, snack, lunch boxes, dessert and kids love them. They will become a favorite summertime treat!

Prep Time10

Cook Time17

Total Time27

Course: Dessert

Cuisine: American

Keyword: breakfast, dessert, healthy, muffins, Vegan, vegetarian

Servings: muffins

Calories: 196kcal

Author: Jessica Laroche

Ingredients

1½ cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
⅓ cup coconut oil melted, use refined to avoid a coconut flavor
⅓ cup maple syrup
½ cup plant-based milk I used oat milk from Oatly
1 tbsp lemon juice
1 tsp vanilla extract
1 cup fresh blackberries
1 tbsp brown sugar optional, to sprinkle over the muffins before baking

Instructions

Pre-heat the oven to 350º and line a muffin pan with 9 paper liners.
Clean and pat dry very well the blackberries. Then roughly chop them (in half if they are small or in 4 pieces if they are large).
In a medium bowl, add the coconut oil and melt using the microwave (about 1 min). Then, add the maple syrup, plant-based milk, lemon juice and vanilla extract. Stir well to combine and set aside.
In a large mixing bowl, add the flour, baking powder, baking soda and salt. Stir to combine.
Pour the wet ingredients in the bowl with the flour and stir until just combined (do not overmix). Add the blackberries and gently fold them in.
Divide the batter in between the 9 prepared muffin paper tins and then, sprinkle some brown sugar over (optional, but recommended if your blackberries aren't that sweet).
Bake for 16-19 minutes or until a toothpick comes out clean and then, unmold and place on a cooling rack. Enjoy!

Video

Notes

Store the muffins at room temperature for about 24 hours and then, transfer in an air-tight container in the fridge for 3-4 days. You can slightly warm them up for a few seconds in the microwave before enjoying if you want.
You can use frozen blackberries: roughly chop them while still frozen, toss them in a little flour before incorporating them in the batter.
You can also freeze the muffins for up to 3 months. Let them thaw overnight in the fridge or use the microwave to speed up the process.
Instead of vanilla extract, feel-free to include some cinnamon, cardamom, ground ginger or even almond extract (just ¼ tsp). You can also include some poppy seeds or chopped walnuts for more texture.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition