Vegan Blackberry Muffins

These vegan blackberry muffins use beautiful blackberries to make the best muffins ever. Add a simple vanilla glaze for soft and moist muffins with just the right amount of sweetness. You’ll love the blackberry flavor in every bite!

A blackberry muffin with a bite out of it sits on top of another muffin. There are fresh blackberries and more muffins around the stack.

There’s nothing like a muffin to make the morning special. There are three reasons I love these muffins:

  1. Vegan muffins are so easy to make
  2. They’re absolutely gorgeous on a platter or plate
  3. Everyone loves them!

Add a little vanilla drizzle to these easy blackberry muffins and you’ve got yourself a real show stopper!

Why This Recipe is a Winner

  • Applesauce added to the batter creates incredibly moist and tender muffins
  • Cornstarch added to the flour helps soften the proteins, creating a softer muffin crumb
  • Using frozen berries means you can make these muffins all year long, even when blackberries are not in season

What You Need

Ingredients are displayed on a white counter. The labels next to them read, baking powder, vinegar, flour, applesauce, flaxseed, cornstarch, brown sugar, blackberries, salt, oil, and almond milk.

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Let’s begin by talking about the key ingredients:

  • Vegetable oil — I used canola oil, but any vegetable oil will do (even melted coconut oil).
  • Sugar — We’ll use brown sugar (light, dark, or homemade brown sugar works fine).
  • Applesauce — I love adding unsweetened applesauce to my baked goods. It’s a great way to add moisture to these muffins.
  • Almond milk — I like using almond milk, however, any plant-based milk will work for this recipe.
  • Ground flaxseed — This is a great egg replacer in muffins, but you can substitute chia seeds.
  • Cornstarch — I use cornstarch with flour because cornstarch can improve the texture of baked goods.
  • Vinegar — I recommend using apple cider vinegar to create fluffy muffins. You can substitute white vinegar or even lemon juice.
  • Flour — I recommend all-purpose flour. Substitute 1:1 gluten-free baking flour to make gluten-free blackberry muffins. Use Whole Wheat Pastry Flour (different than whole wheat flour) to make healthy blackberry muffins.
  • Berries — You can use fresh blackberries (be sure to cut any large ones in half) or frozen.

Ingredient Spotlight

Looking down on a bunch of fresh blackberries.

What Blackberries are Best for Muffins?

You can use either fresh or frozen blackberries for making muffins. When selecting fresh blackberries, look for plump, dark berries (not red ones which indicate they are not fully ripe). If the berries vary in size, make sure to cut larger ones in half so they are equally distributed throughout the batter.

How to Make Blackberry Muffins

  1. Stir together the wet ingredients from the oil to the vinegar.
  2. Mix the dry ingredients.
  3. Stir together the oil mixture and the flour mixture until most lumps of flour are gone.
  4. Gently stir in the blackberries.
  5. Spoon the batter into prepared muffin tins.
  6. Bake until the tops are golden brown.
  7. Remove the muffin pan from the oven and allow them to cool slightly.
  8. Add vanilla drizzle if using.

Here are more detailed step-by-step instructions.

Step One: Combine Wet Ingredients

In a medium bowl stir together the oil, sugar, applesauce, milk, ground flaxseed, cornstarch, and apple cider vinegar. Set this aside.

Looking down on a bowl with wet ingredients combined for muffin batter.

Step Two: Combine Dry Ingredients

In a large bowl stir together the flour, baking powder, and salt.

New to Vegan Baking?

The idea of making cookies, cakes, or muffins without eggs or dairy can seem like a hill too tall to climb. But with the simple tips in my Guide to Vegan Baking, you’ll be baking like a vegan pro in no time!

Step Three: Make the Batter

Next, pour the milk mixture into the flour mixture and stir gently, until just combined.

A hand holds a bowl pouring flour into another bowl with wet ingredients.

Next, gently stir in the blackberries until just combined. You don’t want to overmix because it will make the batter purple.

Looking down on a bowl of muffin batter with fresh blackberries on top.

Spoon the batter evenly into prepared muffin tins. I like to use a cookie dough scoop or a measuring cup to distribute equal amounts across all the muffin compartments.

Step Four: Bake & Drizzle

Place the muffin pan in the oven and bake for 20 to 22 minutes, until the tops are golden brown and a toothpick inserted in the middle comes out clean.

When the muffins are done, remove them from the oven and allow them to cool slightly before serving. If you want to add the vanilla glaze, allow them to cool completely first. I like using this simple vegan royal icing on top with a little vanilla added for flavor.

A spoon hovers over a muffin, preparing to drizzle it with glaze. There are more muffins in the background.

Storage Tips

Muffins should be stored in a sealed container at room temperature for up to 4 days. They will keep in the fridge for up to 7 days or can be frozen for up to 2 months.

Looking down on a muffin with a bite taken out. It shows big blackberries inside. There are other muffins around it along with fresh blackberries.

Marly’s Tips

  • Make lemon blackberry muffins by adding a teaspoon or two of grated lemon zest to the batter.
  • You can make blackberry muffins with crumble toppings by adding the topping before baking. Use my favorite vegan streusel found in this Vegan Banana Muffins recipe.

Serving Suggestions

Serve your tasty muffins with any of the following:

More Vegan Muffins

If you love these vegan blackberry muffins, don’t stop there! Here are even more vegan muffins to swoon over.

A muffin has been drizzled with vanilla frosting. There are more muffins and fresh blackberries sitting around it.
A closeup of a blackberry muffin with a bite taken out. It is sitting on another muffin. There are blackberries and more muffins around it.

Vegan Blackberry Muffins

Make yourself some tasty blackberry muffins for breakfast, snacks, or even dessert. These tender, fluffy muffins are made with lots of blackberries. It's like a blackberry pie in muffin form!
5 from 3 votes
Course: Breakfast
Cuisine: American
Prep Time: 4 minutes
Cook Time: 22 minutes
Resting time: 4 minutes
Total Time: 30 minutes
Servings: 12
Calories: 174kcal

Ingredients

  • ¼ cup vegetable oil
  • ½ cup brown sugar
  • ½ cup applesauce , unsweetened
  • 1 cup almond milk , unsweetened
  • 1 tablespoon ground flaxseed
  • 1 tablespoon cornstarch
  • 2 teaspoons apple cider vinegar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 cups blackberries (fresh or frozen)
  • optional vanilla glaze (see notes)

Instructions

  • Preheat oven to 350°F/175°C. Line a standard muffin pan with papers or spray compartments with a light coating of vegetable cooking spray.
  • In a medium bowl, stir together the oil, sugar, applesauce, milk, ground flaxseed, cornstarch, and apple cider vinegar.
  • In a large bowl, combine the flour, baking powder, and salt. Stir to combine. Stir together the flour and oil mixtures until most flour lumps are gone.
  • If using fresh blackberries, chop any large berries in half. Add the berries to the batter and gently stir to combine.
  • Spoon the batter into prepared muffin tins. Bake 20–22 minutes until the tops are golden brown and a toothpick inserted in the middle comes out clean.
  • When done, remove from the oven and allow to cool slightly before serving. Muffins should be stored in a sealed container at room temperature for up to 4 days. They will keep in the fridge for up to 7 days or can be frozen for up to 2 months.

Recommended Equipment

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Notes

For the optional vanilla glaze, combine 1/2 cup powdered sugar with 1–2 tablespoons vegan vanilla creamer (like Silk creamer, etc). Stir these together until you achieve a drizzle consistency. Drizzle over muffins after they’ve cooled.
Calories: 174kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 129mg | Potassium: 187mg | Fiber: 2g | Sugar: 11g | Vitamin A: 54IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

2 Responses to Vegan Blackberry Muffins

  1. Avatar thumbnail image for MarlySophia Reply

    5 stars
    These are my new favorite muffins!

    • Avatar thumbnail image for MarlyMarly

      So happy to hear it, Sophia!

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