Blackberry Muffins (Vegan + Easy!)

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!)

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!

Course Breakfast, Snack

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 115kcal

Author Rachel

Equipment

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

US Customary - Metric

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