These vegan blackberry muffins are perfectly moist, light and fluffy and packed with flavor. You will love how simple they are to make, with wonderful results.
These vegan blueberry muffins are so simple and so good.
They are every bit as delicious as vegan blueberry muffins, but I feel like they’re not quite as popular, and they should be.
What I love is how juicy and delicious blackberries are. They’re also large, so it’s best to cut them into smaller pieces before adding them into your batter. And the results are just wow!
Wonderfully soft, moist muffins with juicy blackberries all the way through.
How To Make Vegan Blackberry Muffins
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
It’s so simple! Just sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.
Make up some homemade vegan buttermilk by adding a tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup line and let it curdle.
Add the vegan buttermilk, applesauce, melted coconut oil and vanilla extract in with the dry ingredients and mix into a thick batter.
Toss some washed and dried blackberries with a little all purpose flour in a bowl and then fold them into the batter.
Divide the batter evenly between the muffin partitions of a prepared muffin tray. Add some more blackberries directly to the top of the muffins.
Bake for 20-25 minutes at 350°F until lightly browned on top.
Allow to cool for a few minutes in the muffin tray and then transfer the muffins to a wire cooling rack to cool completely.
Frozen Blackberries Vs Fresh
Fresh blackberries are the best to use, no doubt about it! However, I have made these with frozen blackberries and it does work in a pinch.
The biggest issue is that no matter how well you dry off the thawed blackberries they will still bleed color into your batter. Not the end of the world of course, but this is the issue with using frozen.
Weigh your flour on a food scale. For the best accuracy you can’t beat a food scale! I highly recommend getting truly accurate with measuring the flour for the best baking results. If you don’t have a food scale, then spoon and level the flour. Spoon it into your measuring cup and level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
Don’t overmix the batter. Mix until just mixed and then stop mixing or it may affect the texture and/or rise. Once the blackberries are added in, just gently fold them into the batter.
Divide the batter evenly. Try to get a roughly even amount of blackberries into each muffin partition. And then of course add a couple of extra blackberries directly to the top as well.
Storing and Freezing
These muffins are so divine on the day of baking that you will just want to eat them all right away. And they are at their BEST on the day of baking, so there’s a very good reason for it too!
But leftovers will keep in a covered container at room temperature for around 3 days. You can keep them in the fridge and they will stay good for up to a week.
They are freezer friendly too if you want to freeze them.
More Vegan Muffins
- Vegan Banana Muffins
- Vegan Chocolate Muffins
- Vegan Apple Muffins
- Vegan Zucchini Muffins
- Vegan Pumpkin Muffins
- Vegan Cornbread Muffins
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Blackberry Muffins
- 2 ¼ cups All Purpose Flour (282g)
- 1 cup White Granulated Sugar (200g)
- 3 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 cup Vegan Buttermilk (240ml) 1 Tablespoon Lemon Juice + Soy Milk up to the 1 cup Line
- ⅓ cup Applesauce (80ml)
- ⅓ cup Coconut Oil (80ml) Melted
- 1 teaspoon Vanilla Extract
- 1 ½ cups Blackberries (216g) Chopped
- 1 teaspoon All Purpose Flour To roll the blackberries
- Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray. Set aside.
- Sift the all purpose flour into a mixing bowl and add the white sugar, baking powder and salt.
- Prepare the vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line and letting it curdle.
- Add the vegan buttermilk, applesauce, melted coconut oil and vanilla into the mixing bowl and mix into a thick batter.
- Add 1 cup of the blackberries to a bowl with the 1 teaspoon of all purpose flour and toss until lightly coated in the flour. Add the blackberries to the batter and fold in.
- Divide the batter between the muffin partitions of the prepared muffin tray. Add the remaining ½ cup of blackberries directly to the top of the muffins.
- Bake for 20-25 minutes or until lightly browned on top and a toothpick inserted into one of the muffins comes out clean (it may have some blackberries on it and that is fine, but no wet batter).
- Transfer the muffins to a wire cooling rack and allow to cool before serving.
- Weigh your flour – it’s ideal to weigh it out on a food scale for the most accurate results OR make sure to use the spoon and level method for measuring flour which is the correct way to measure flour if using cups. Spoon your flour into the measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
- Vegan buttermilk – can also be made with almond milk, though soy milk is a creamier thicker milk so tends to work better.
- Applesauce – an alternative to the applesauce is the same amount of mashed banana.
- Storing: Keep them stored in a covered container at room temperature for around 3 days. You can also keep them in the fridge (covered) and they will stay good for up to a week. They are also freezer friendly.