These vegan blackberry muffins are so soft and moist, and the perfect recipe for using up fresh or frozen blackberries. They’re so easy to make and the perfect sweet treat that takes less than 30 minutes from start to finish.
This is a great plant-based recipe to keep in your arsenal during spring and summer when there are an abundance of blackberries available to be foraged. It’s an activity I love doing with my daughter, although some times I’m lucky if we have enough blackberries leftover for me to make these blackberry muffins after she’s snacked on them!
Ingredients & Tools
This is a one-bowl vegan blackberry muffin recipe, which means it’s insanely easy to make and you only need a handful of ingredients! The exact quantities and instructions for this vegan blackberry muffin recipe are in the recipe card at the bottom of this post.
Here, I’ve added the ingredients plus a few notes. There are also some potential substitutions in the section below.
You’ll need the following ingredients…
- Plain flour: Use plain, all-purpose flour for this recipe. Use gluten-free plain flour to make this recipe gluten-free as well as vegan.
- Baking powder and baking soda (bicarbonate of soda): This is what gives the muffins their rise and keeps the texture light and fluffy.
- White caster sugar: I think the texture and taste of white caster sugar gives these muffins the best results. You could also use golden caster sugar or granulated sugar if you prefer.
- Light brown sugar: The sweet, slightly caramel-esque flavor light brown sugar adds to this recipe is a fabulous addition.
- Vegan butter: I often use the Flora plant-based block for these recipes, but any vegan butter option will do. Use normal butter if you are not vegan.
- Apple cider vinegar: This gives the muffins that wonderfully fluffy texture, but you could also use lemon juice instead.
- Blackberries: I would recommend halving or quartering your blackberries to ensure they mix evenly in the batter. I use fresh blackberries but you could use frozen.
- Cinnamon: Cinnamon pairs perfectly with the slightly tart taste of the blackberries so is a must for me.
You’ll need the following tools: a stand mixer or a mixing bowl and a wooden spoon/electric mixer, a measuring scale, muffin tin, muffin cases, and a separate bowl to make your streusel topping.
Substitutions & Variations
If you can’t find, eat, or don’t like the look of any of the ingredients listed above, here are a few substitutions and variations that could work.
- If you don’t have vegan butter, you could substitute the butter for olive oil. I haven’t tested this yet so you might have to trial and error the exact quantity of oil you use.
- If you can’t find fresh blackberries, frozen ones will also work. Add them to the batter last to avoid the blackberries bleeding their color into the rest of the muffin batter.
- You could swap out the blackberries for raspberries (essentially what my vegan raspberry muffin recipe does!), blueberries, or even steamed apple chunks.
- You might also want to add in some chopped nuts or vegan white chocolate chips for extra flavor.
How To Make These Vegan Blackberry Muffins
Again, the exact step-by-step instructions are listed alongside the ingredients and quantities in the recipe card. Here’s an overview to these simple vegan blackberry muffins.
Step 1) Prepare Your Ingredients & Tools
To make these vegan blackberry muffins, I’d recommend gathering all your ingredients together before starting.
To begin, preheat your oven and line your muffin tray with 9 muffin cases. I love these ones I got from Amazon as they look beautiful and so wholesome when baked!
Step 2) Make The Streusel Topping
Next, make your streusel. If you didn’t know, a streusel topping gives your muffins that beautiful sugary sweet crumble-like topping and takes any muffin recipe to the next level. You could omit this step, but it’s so easy that I’d recommend going for that extra little effort!
To make a streusel topping for these muffins, you’ll just combine softened vegan butter with sugar, cinnamon, and flour until a crumble consistency forms. The recipe card has the full quantities for each.
Step 3) Make The Muffins
Set your streusel topping aside and then you can start making the muffins. Beat together your softened butter and sugar, then add in the flour, baking powder, baking soda, and salt, and combine.
Slowly add in the plant-based milk while stirring, and then fold in your apple cider vinegar and blackberries. Add the batter to the muffin cases, and top with your streusel crumble.
These vegan blackberry muffins are best baked for 20 – 25 minutes.
These vegan blackberry muffins are best stored in an airtight container either in the cupboard or in the refrigerator up to for 3 to 5 days.
You can also freeze the muffins for 2 – 3 months. Allow the muffins to fully defrost in the refrigerator for 24 hours before eating.
Frequently Asked Questions
The ingredients you will need include flour, sugar, baking powder, baking soda, salt, oat milk, vegan butter, apple cider vinegar, cinnamon, and blackberries.
Yes, you can use frozen blackberries instead of fresh ones. Just make sure they are thawed and drained before using them in the recipe as the muffins might be too wet if you use them straight from frozen.
The muffins can be stored in an airtight container in the refrigerator for up to 3-5 days or in the freezer for up to 2 months.
Yes, you can use a different type of plant-based milk such as soy, almond, or coconut milk.
Yes, you can add other fruits or nuts to the recipe such as blueberries, raspberries, or chopped walnuts.
Yes, you can make these blackberry muffins without the streusel topping. They’ll still taste great, but the topping does take them to the next level.
Yes, you absolutely need to wash your blackberries before cooking with them! No excuses.
- 100g vegan butter
- 80g white castersugar
- 80g light brown sugar
- 1 tsp baking powder
- 0.5tsp baking soda
- 165g plain flour
- 1tsp apple cider vinegar
- 150ml plant-based milk (I use oat milk)
- 200g fresh blackberries, lightly chopped
- 1.5 tsp cinnamon
- 2 tbsp white sugar
- 2 tbsp light brown sugar
- 2 tbsp vegan butter, softened
- 70g plain flour
- Preheat your oven to 180 degrees C and line a muffin tin with muffin cases
- Make your streusel by combining the sugar, butter, and cinnamon, and then adding the flour bit by bit into a crumble forms
- In a mixing bowl, beat together your vegan butter and sugar
- Add the flour, baking powder, and baking soda, and stir until combined
- Add in the plant-based milk, stirring constantly
- Finally, stir in the apple cider vinegar and blackberries, gently folding them in
- Scoop the muffin batter into the cases evenly, and then top with the streusel
- Bake for 20 - 25 minutes or until a skewer comes out clean when inserted
These muffins will keep great for 3 - 5 days in an airtight container, and can be kept either in the fridge or at room temperature.
I recommend halving or quartergin your blackberries before adding them to the muffin batter as they might be too big whole.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 271Total Fat: 12gSaturated Fat: 2gTrans Fat: 2gUnsaturated Fat: 9gCholesterol: 1mgSodium: 136mgCarbohydrates: 37gFiber: 2gSugar: 16gProtein: 4g