These vegan blackberry muffins are oil-free and refined sugar free yet fluffy, soft and truly delicious! They have the perfect touch of sweetness to make them a healthy and delicious breakfast option or snack. They can also be prepared in one bowl for easy clean up and come together in no time!

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Vegan Blackberry Muffin sitting on light surface with fresh blackberries next to it and a cooling rack holding more muffins behind it.
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Why this recipe works

These blackberry muffins are irresistible! They’re soft and fluffy yet heartier at the same time thanks to using white whole wheat flour. It makes these muffins more filling and healthier without compromising on flavor.

These vegan blackberry muffins also have just the right amount of sweetness from maple syrup. That’s right, they’re refined sugar free but you’d never know!

And these muffins are low in fat and oil-free! I’ve mastered the art of oil-free baking thanks to my bakery science background and can attest that great muffins don’t need it!

Whether you need an on-the-go breakfast or snack, these muffins will not disappoint! Whip them up at the beginning of the week and keep the in the fridge or freezer to always have delicious muffins on hand!

Ingredient notes

Here is a quick preview of the ingredients you’ll need for these vegan blackberry muffins. Reference the recipe card below for exact measurements.

Ingredients for vegan blackberry muffins measured and labelled.

White whole wheat flour—or use whole wheat pastry flour. Do not use regular whole wheat flour as it will be too bitter for these sweet muffins!

Unsweetened applesauce—this is our vegan egg substitute. If you like extra sweet muffins, you can use sweetened applesauce. A large ripe banana mashed will also work.

Maple syrup—or use agave syrup. This recipe utilizes a liquid sweetener as anything else will cause the batter to be too dry.

Blackberries—fresh is best but you can use frozen well. You may need additional time baking if using frozen (and make sure your frozen berries aren’t clumped together before adding to the batter).

How to make the best blackberry muffins vegan

This step-by-step walkthrough shows the process of making these vegan blackberry muffins. Exact times and temperatures are available in the recipe card below.

Start by combining the dry ingredients in a large mixing bowl and mix well to evenly distribute.

Dry ingredients for vegan blackberry muffins mixed together in large green mixing bowl.

Create a well in the center and add the wet ingredients. Using a spatula, fold the wet and dry ingredients together until just combined, careful not to over mix. A little dry flour still visible at this point is fine and the batter will be lumpy.

Wet ingredients for vegan muffins mixed into the dry in a large mixing bowl.

Add the blackberries and gently fold in to evenly distribute, while dispersing any last visible dry flour.

Chopped blackberries adding to vegan blackberry muffin batter in a mixing bowl.

Using an ice cream scoop or large cookie scoop , scoop the batter evenly into the cups of a prepared muffin pan. Foil liners help to prevent sticking, otherwise you can spray lightly with oil or use a silicone muffin pan.

Top with additional blackberries if desired.

Prepared vegan blackberry muffins in pan before baking, topped with fresh blackberries.

Bake on the center rack until golden and a toothpick inserted into the center comes out clean (some blackberry residue is fine but no wet batter).

Allow to cool in the pan for 10-15 minutes before removing. These can be served warm or cold!

Vegan blackberry muffins sitting on a cooling rack.

How to store

Allow them to cool fully before placing in an airtight container. These can be stored on the countertop for up to 3 days or in the refrigerator for up to 5 days. Freeze for longer.

If freezing, allow to thaw in refrigerator overnight before eating or reheat in the microwave until warm (careful not to overcook it).

Expert tips

1. Measuring the flour by weight is best. If you don’t have a scale, scoop the flour into your measuring cup using a spoon (don’t scoop with the cup or it will be too compacted). Without patting it down, level it off using something flat like the back of a butter knife.

2. Don’t over mix your muffins, just mix until you can’t see any dry flour and then stop. The batter will be a bit lumpy but the result will be perfectly fluffy and soft muffins!

3. Bake on the center rack in the oven. This is super important for ensuring your muffins bake evenly.

FAQ’s

Can I use frozen blackberries instead?

Yes, you may just need to bake a little longer as frozen blackberries will cool down the batter quite a bit. Also, make sure that your frozen blackberries aren’t clumped together before adding to the batter.

You can thaw for 30 minutes at room temperature to help soften them and break them apart so they cook faster. Keep it mind that they will change the color of the batter a bit but if you swirl them in, it can create a beautiful pattern!

Can I use other fruits?

Yes, almost any fruit will work! Strawberries, blueberries, raspberries would all go great in this recipe! Or even chocolate chips!

Can I use gluten-free flour?

Typically an all-purpose gluten-free flour will work, although I have not tested it with this recipe. The muffins may not get a nice dome on top when using gluten-free. If you’re interested in gluten-free muffins, you can try these 3-ingredient oatmeal banana muffins.

Vegan blackberry muffin with a bite missing, revealing juicy blackberries inside.

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Vegan Blackberry Muffin sitting on light surface with fresh blackberries next to it and a cooling rack holding more muffins behind it.

Blackberry Muffins (Vegan + Easy!)

5 from 8 votes
Author: Rachel
These vegan blackberry muffins are oil-free and refined sugar free yet fluffy, soft and truly delicious! They have the perfect touch of sweetness to make them a healthy and delicious breakfast option or snack. They can also be prepared in one bowl for easy clean up and come together in no time!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12

Method

  • oven

Ingredients 
 

Dry Ingredients:

  • 2 cups white whole wheat flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ teaspoon salt
  • 1 tsp ground cinnamon

Wet Ingredients:

  • 1 cup unsweetened non-dairy milk I used almond milk
  • ¼ cup applesauce
  • ½ cup pure maple syrup
  • 2 tsps apple cider vinegar or lemon juice
  • 1 tsp vanilla extract optional
  • 1 cup blackberries halved + 1/2 cup for topping if desired

Instructions 

  • Preheat oven to 350°F (180°C). Prepare a muffin pan with foil liners or lightly spray with oil. Or use a silicone muffin pan.
  • In a large mixing bowl, combine the dry ingredients and mix well to evenly distribute.
    2 cups white whole wheat flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, ½ teaspoon salt, 1 tsp ground cinnamon
  • Create a well in the center and add the wet ingredients except for the blackberries. Using a spatula, fold the wet and dry ingredients together until just combined, careful not to over mix.
    1 cup unsweetened non-dairy milk, 1/4 cup applesauce, 1/2 cup pure maple syrup, 2 tsps apple cider vinegar, 1 tsp vanilla extract
  • Add the blackberries and fold in to evenly distribute, while dispersing any last visible dry flour.
    1 cup blackberries
  • Using an ice cream scoop or large cookie scoop, scoop the batter evenly into the cups of a prepared muffin pan. Top with additional blackberries if desired.
  • Bake on the center rack for 20-25 minutes until golden and a toothpick inserted into the center comes out clean (some blackberry residue is fine but no wet batter). Allow to cool in the pan for 10-15 minutes before removing. These can be served warm or cold!

Notes

Measuring Tip: Measure the flour by weight is best. If you don’t have a scale, scoop the flour into your measuring cup using a spoon (don’t scoop with the cup or it will be too compacted). Without patting it down, level it off using something flat like the back of a butter knife.
Mixing Tip: Don’t over mix your muffins, just mix until you can’t see any dry flour and then stop. The batter will be a bit lumpy but the result will be perfectly fluffy and soft muffins!
Storage: Allow them to cool fully before placing in an airtight container. These can be stored on the countertop for up to 3 days or in the refrigerator for up to 5 days. Freeze for longer.

Nutrition

Calories: 115kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 224mg | Potassium: 77mg | Fiber: 3g | Sugar: 9g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg
Course: Breakfast, Snack
Cuisine: American
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Recipe Rating




12 Comments

  1. 5 stars
    Love how these blackberry muffins turned out! Texture was great, light, fluffy, and so so delicious! We’ve been munching on these for breakfast and snacks all week so I’m going to make a double batch next time 🙂

  2. 5 stars
    I loved these muffins! Definitely a great alternative to sugary ones. I am making another batch today to have healthy snacks handy.

  3. 5 stars
    A good recipe for quick and tasty muffins! We used unsweetened soya milk, and follow the recipe exactly, and the results were great! Great moist muffins, with an airy and light interior. Will definitely be making these again! 🙂

  4. 5 stars
    This is great! Easy, tasty and the perfect breakfast food to whip up and take with you on the road! I love that they are ready to enjoy in a little over 1/2 hour! Yum!