These Vegan blackberry muffins are fluffy, soft, full of juicy blackberries and topped with a crunchy streusel topping. They are super easy to make in one bowl, and ready in about 30 minutes.
These blackberry muffins are perfect to make in the summertime when the blackberries are in season. Frozen blackberries can also be used in a pinch.
One of my other favourite berry recipe is Healthy Strawberry Vegan Oatmeal Bars (Gluten free) and for all you chocolate lovers try these fugy Vegan Chocolate Banana Peanut Butter Muffins
Jump to:
Ingredients
These Vegan blackberry muffins are super easy to make in one bowl, and ready in about 30 minutes.
For the full ingredient measurements, scroll down to the recipe card at the bottom of the page.
- Almond milk, unsweetened
- Vanilla extract
- Lemon juice and zest
- Coconut oil
- Sugar
- Coconut sugar or brown sugar
- All-purpose flour
- Cornstarch
- Baking powder and baking soda
- Salt
- Fresh blackberries
See recipe card for quantities.
Instructions
These Vegan blackberry muffins are really easy to make, just follow the instructions below.
For the full written instructions, see the recipe card at the bottom.
Start by making the streusel topping. Mix the flour, brown sugar and vegan butter in a small bowl.
In a mixing bowl, stir together the milk, lemon juice, zest and vanilla.
Let it sit for 10 minutes to infuse the flavours and for the milk to curdle a little.
Stir in the sugar and coconut sugar.
Pour in the oil and mix.
Add in the sifted flour, cornstarch, baking powder, baking soda and salt.
Stir until it just comes together. Do not over mix!
Toss the blackberries in a tablespoon flour and then gently fold them into the batter.
Scoop the batter into the prepared muffin tin.
Add the the streusel topping and bake.
Hint: Don’t over-mix your batter: This is crucial to keep these muffins fluffy and tender. If the batter is over mixed they can come out rubbery and dense, and that’s not what you want for a muffin! So stir only until it just comes together for the best result.
Variations
- Nuts – For a little extra crunch, add ½ cup chopped nuts to the batter.
- Berries – This recipe calls for blackberries, but they can be substituted with other berries like raspberries, blueberries or chopped strawberries.
Also see my Banana blueberry oatmeal muffins for great breakfast recipe.
How to store these vegan blackberry muffins
If you have leftover blackberry muffins, here how to keep them fresh for longer!
To store the muffins, first they have to be completely cool. Then store them in an airtight container lined with a paper towel. Or flat, in one layer on top of a paper towel, in a in a large ziplock bag. The paper towel will soak up any excess moisture that could turn the muffins soggy. Store them in room temperature for up to 4 days.
They freeze really well and are great to keep in the freezer for an easy grab on the go breakfast or snack.
Freeze them in an air tight container for about 2 months. I like to wrap them individually in plastic wrap, so that they don’t stick together when frozen. Let them defrost in room temperature.
Top tip
Measure the flour correctly: First, fluff up the flour with a spoon. Second, spoon the flour into the measuring cup. Do not scoop it directly with the measuring cup. By doing that you will end up with too much flor and dense muffins. Gently fill the measuring cup with a spoonful of flour at a time. Then level it off with a knife, do not pack the flour down.
Baking Soda/Lemon Juice Combination: For these vegan blackberry muffins to stay moist and fluffy, use a combination of baking soda and lemon juice. The lemon juice reacts with the baking soda for extra fluffy muffins. That’s why both of these ingredients are really important and should not be replaced.
Don’t over-mix your batter: This is crucial to keep these blackberry muffins fluffy and tender. If the batter is over mixed they can come out rubbery and dense, and that’s not what you want for a muffin! So stir only until it comes together, then gently fold in the blackberries for the best result.
FAQ
The most common thing is that the batter is over mixed. That can result in a rubbery and dense texture. They can also have been over baked, so pay close attention to the muffins at the end of the baking time in the oven.
My number one tip for making the muffins rise higher when baking is to preheat the oven to 200C (400F) When you put them muffins in the oven, immediately lover the temperature to 175C (350F) This will give them a boost to rise fast but the lower temperature will finish cooking them in the centre. Do not forget to lower the temperature though! Otherwise the muffins will be burnt on top and have a raw center.
Fresh is always better! Always use fresh berries, blackberries in this muffin recipe. But that being said, if blackberries aren’t in season, frozen can be used. Don’t defrost them, just add them frozen to the batter. Frozen berries release more liquid when they melt, so I would recommend mixing them with a little more flour before mixing with the batter. Mixing frozen berries into your muffin batter can also result in a littler longer baking time. Check the berry muffins toothpick inserted into the center of a muffin comes out clean.
Looking for more recipes like these Blackberry vegan muffins?
Give these a try:
I WOULD LOVE TO HEAR FROM YOU!
Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
These Vegan blackberry muffins are fluffy, soft, full of juicy blackberries topped with a crunchy, streusel topping. They are super easy to make in just one bowl, and ready in about 30 minutes.
- 1 cup (240ml) almond milk unsweetened
- 2 teaspoon vanilla extract
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ cup coconut oil, melted
- ¼ cup sugar
- ¼ cup coconut sugar or brown sugar
- 2 cups (260g) all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups (250g) fresh blackberries, cut in half
- ½ cup (70g) all purpose flour
- 3 tbsp brown sugar
- 60g (¼ cup) vegan butter, room temperature
-
Preheat the oven to 175C (350F) and place 12 paper liners in a muffin tin.
-
Start by mixing together the flour, brown sugar and vegan butter in a small bowl. I find it easiest to pinch it together with my fingers. Put it in the fridge while you prepare the muffin batter.
-
In a mixing bowl, stir together the milk, lemon juice, zest and vanilla. Let it sit for 10 minutes to infuse the flavours and for the milk to curdle a little. Stir in the sugar, coconut sugar and oil.
-
Sift in the flour, cornstarch, baking powder, baking soda and salt and stir until it just comes together. Do not over mix!
-
Toss the blackberries in a tablespoon of flour and then gently fold them into the batter. Scoop into the prepared muffin tin and top with the streusel.
-
Bake the muffins for 17 to 20 min, or until a toothpick inserted into the center of a muffin comes out clean.
-
Let your muffins cool down for about 20 min before removing them from the muffin tin, vegan muffins can be fragile until cool. Let them cool down completely on a cooling rack before stirring in an airtight container.
Enjoy!
Linda
These muffins turned out sooooo yummy!