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
Units
Scale
- 1.5 cups oat flour (use store-bought to ensure it is as fine as possible)
- 1/2 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
- 1/4 teaspoon fine salt
- 1/2 cup unsweetened, plain plant-based milk (I use almond milk)
- 1/2 cup + 1 tablespoon pure maple syrup
- 1/4 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