Go Back
–+ servings
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.
Print

Vegan Berry Muffins

Make yourself some tasty vegan berry 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!
Course Breakfast
Cuisine American
Diet Vegan
Prep Time 4 minutes
Cook Time 22 minutes
Resting time 4 minutes
Total Time 30 minutes
Servings 12
Calories 174kcal
Author Marly McMillen

Equipment

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)
Cups - Metric

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.
    Looking down on a bowl with wet ingredients combined for muffin batter.
  • 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.
    A hand holds a bowl pouring flour into another bowl with wet ingredients.
  • If using fresh blackberries, chop any large berries in half. Add the berries to the batter and gently stir to combine.
    Looking down on a bowl of muffin batter with fresh blackberries on top.
  • 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 warm. Serve them as is or add optional vanilla icing. See note below.
    A spoon hovers over a muffin, preparing to drizzle it with glaze. There are more muffins in the background.
  • 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.

Notes

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 spreadable consistency. Drizzle over muffins after they've cooled.

Nutrition

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