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!
There’s nothing like a muffin to make the morning special. There are three reasons I love these muffins:
- Vegan muffins are so easy to make
- They’re absolutely gorgeous on a platter or plate
- 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
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.
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
- Stir together the wet ingredients from the oil to the vinegar.
- Mix the dry ingredients.
- Stir together the oil mixture and the flour mixture until most lumps of flour are gone.
- Gently stir in the blackberries.
- Spoon the batter into prepared muffin tins.
- Bake until the tops are golden brown.
- Remove the muffin pan from the oven and allow them to cool slightly.
- 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.
Step Two: Combine Dry Ingredients
In a large bowl stir together the flour, baking powder, and salt.
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Step Three: Make the Batter
Next, pour the milk mixture into the flour mixture and stir gently, until just combined.
Next, gently stir in the blackberries until just combined. You don’t want to overmix because it will make the batter purple.
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.
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.
- 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.
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.
Vegan Blackberry Muffins
- 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)
- 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.
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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.