These homemade vegan blackberry muffins rival freshly baked muffins from a bakery with their soft and fluffy texture and the perfect balance of sweetness. This simple recipe uses whole ingredients, takes just a few steps and uses only one bowl for easy cleanup.
Few things are more enjoyable than a muffin first thing in the morning. It's basically dessert disguised as breakfast but packed with nutrients. Plus it's easily portable, making it perfect for grab-and-go mornings while also being a luxurious treat to enjoy while relaxing on a lazy weekend morning. Does it really get any better than that?
These vegan blackberry muffins are my latest obsession. I still love my blueberry muffins, apple cinnamon muffins and chocolate zucchini muffins (all vegan recipes!), but juicy blackberries hit different and add such a delicious sweet and tart blackberry flavor that is so unique.
I use a flour blend from oats and almonds rather than all purpose flour which creates the perfect consistency and also keeps these muffins naturally gluten-free (bonus!). Even better, they are sweetened with maple syrup so these muffins are free of refined sugar as well!
Why You'll Love these Vegan Muffins
- Moist and fluffy
- Nutritious ingredients
- Easy recipe
- Quick cleanup - uses just one bowl!
- Kid-friendly
- Make-ahead - perfect for a quick breakfast for before work or school
- Delicious muffins!
Ingredients
See recipe card for measurements.
- Oat flour - Use store-bought rather than homemade to ensure it is ground into a really fine flour.
- Almond flour - Make sure to use super-fine blanched almond flour. Do not use almond meal!
- Arrowroot powder - also known as arrowroot starch flour
- Ground flaxseed
- Baking soda
- Ground cinnamon
- Fine salt
- Unsweetened plant-based milk - I use almond milk but any would work such as oat milk or cashew milk.
- Pure maple syrup - This is my favorite liquid sweetener.
- Melted coconut oil
- Pure vanilla extract
- White distilled vinegar
- Blackberries - If using large blackberries, cut them in half (or even quarters) if desired.
Instructions
1. Preheat oven to 375 degrees F. Line a muffin tin with silicone baking cups (or paper liners) or lightly grease it with coconut oil or avocado oil.
2. Mix the dry ingredients. Add the oat flour, almond flour, arrowroot powder, ground flaxseed, baking soda and salt to a large mixing bowl and whisk until well combined.
3. Mix in the wet ingredients. Add the non-dairy milk, maple syrup, coconut oil, vanilla and vinegar to the bowl and whisk to combine. Do not overmix the batter as that will make the muffins more dense.
4. Gently fold in the blackberries.
5. Pour the muffin batter into the muffin pan. Fill each cup to the top. Place additional blackberries on top if desired. I like to add 2-3 blackberries on top per muffin and situate them away from the center to allow the muffin to rise in the center.
6. Bake. Bake for 10 minutes and then reduce the temperature to 350 degrees F without opening the oven door and bake for an additional 10 minutes.
7. Allow the muffins to cool. Remove the muffin tray from the oven and allow to cool completely (10-15 minutes) before removing the muffins from the baking cups or muffin liners. Place them on a wire rack to completely cool before storing. Enjoy!
Storage
Store these fluffy muffins in an airtight container in the refrigerator for up to one week. They can be frozen for up to 3 months. If freezing, allow them to thaw completely at room temperature (or overnight in the refrigerator) before enjoying.
Fresh vs. Frozen Blackberries
I almost always use fresh blackberries because I generally decide to make muffins when trying to use up fresh berries before they spoil. However, using frozen blackberries are perfectly fine to use as well!
Frozen berries are heavier and may sink a little, but not as much as in all purpose flour recipes because of the density of the oats. The only drawback that I've found is not in the taste, but in the aesthetics. Frozen blackberries will bleed quite a bit and could turn the muffin purple.
Toppings and Variations
Cinnamon streusel topping: I enjoy these muffins as is but they certainly can be enhanced with a crumbly cinnamon streusel topping! To make the topping, whisk together 6 tablespoon almond flour, 3 tablespoon maple sugar and 1 teaspoon ground cinnamon. Add 3 tablespoon melted coconut oil and use a fork to mash it throughout until evenly distributed. Use your fingers to sprinkle the streusel to the top of the muffins.
Berries: This recipe actually works with all summer berries! I've made these with fresh blueberries and raspberries with the same success.
Lemon: Lemons and blackberries pair really well together! Feel free to add a little lemon zest to the batter for splash of fresh lemon flavor.
More Vegan Blackberry Recipes
- 1-bowl blackberry oatmeal bake
- No-cook blackberry vanilla pudding
- Simple summer salad with strawberry balsamic vinagrette
I hope you enjoy this vegan blackberry muffin recipe! Please comment below or tag me @eatingbyelaine so I can see your creations!
Print
Fluffy Vegan Blackberry Muffins
- Total Time: 30 minutes
- Yield: 12 1x
- Diet: Vegan
Description
These homemade vegan blackberry muffins rival freshly baked muffins from a bakery with their soft and fluffy texture and the perfect balance of sweetness. This simple recipe uses whole ingredients, takes just a few steps and uses only one bowl for easy cleanup.
Ingredients
- 1.5 cups oat flour (use store-bought, not homemade to ensure it is as fine as possible)
- ½ cup super fine blanched almond flour (not almond meal)
- 2 tablespoons arrowroot powder (also known as arrowroot starch flour)
- 1 tablespoon ground flaxseed
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt
- ½ cup unsweetened, plain plant-based milk (I use almond milk)
- ½ cup + 1 tablespoon pure maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon white distilled vinegar
- 12 ounces blackberries (blueberries also work)
Instructions
- Preheat oven to 375 degrees F. Line a muffin tin with silicone baking cups (or paper liners) or lightly grease it with coconut oil or avocado oil.
- Mix the dry ingredients. Add the oat flour, almond flour, arrowroot powder, ground flaxseed, baking soda and salt to a large mixing bowl and whisk until well combined.
- Mix in the wet ingredients. Add the non-dairy milk, maple syrup, coconut oil, vanilla and vinegar to the bowl and whisk to combine. Do not overmix the batter as that will make the muffins more dense.
- Gently fold in the blackberries.
- Pour the muffin batter into the muffin pan. Fill each cup to the top. Place additional blackberries on top if desired. I like to add 2-3 blackberries on top per muffin and situate them away from the center to allow the muffin to rise in the center.
- Bake. Bake for 10 minutes and then reduce the temperature to 350 degrees F without opening the oven door and bake for an additional 8-10 minutes. Watch closely at the end to avoid burning.
- Allow the muffins to cool. Remove the muffin tray from the oven and allow to cool completely (10-15 minutes) before removing the muffins from the baking cups or muffin liners. Place them on a wire rack to completely cool before storing. Enjoy!
Notes
Store these fluffy muffins in an airtight container in the refrigerator for up to one week. They can be frozen for up to 3 months (separate muffins with parchment paper so they don't stick together). If freezing, allow them to thaw completely at room temperature (or overnight in the refrigerator) before enjoying.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Oven
Tiffany says
My daughter has an egg allergy so these are perfect for our family! The kids really like it if I make some with chocolate chips too as a special treat!
Elaine Gordon says
Oh fun! So happy to hear these worked well for your daughter with the egg allergy!