This recipe for Vegan Blackberry Muffins is easy to make, and is absolutely delicious! The muffins bake up tender and moist with plenty of fresh blackberries and a crisp crumble topping. And I show you my best tips for soft and moist vegan muffins!
Quick breakfasts are an absolute essential! I love to bake a batch of Vegan Cranberry Orange Scones or Vegan Raspberry Muffins on the weekend, then store them in my freezer for fast breakfasts all week!
And these Vegan Blackberry Muffins are perfect for that, too! They freeze beautifully so you can bake once and have breakfast all week.
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Why You'll Love This Recipe
- This recipe is super easy to make, so its great for beginners.
- The muffins bake up tender, fluffy and moist.
- They have a crisp crumble topping that is so tasty!
- These muffins are dairy-free, eggless and completely vegan, so anyone can enjoy them!
- And most importantly, they are absolutely delicious!
Ingredient Notes
Vegan Butter: Melted butter is mixed in with the wet ingredients. It keeps the muffins nice and moist. I always recommend Country Crock Plant Butter Sticks and Soy-Free Earth Balance Buttery Sticks.
Baking Powder: Baking powder helps these muffins rise and become light and fluffy.
Applesauce: Applesauce keeps the muffins moist for days!
Vanilla Extract: This Vegan Blackberry Muffins recipe has a hefty dose of vanilla. I love the combination of vanilla and blackberry!
Fresh Blackberries: I recommend fresh blackberries, not frozen blackberries. I find frozen blackberries are watery and flavorless. If you only have frozen blackberries on hand, make my Blackberry Hand Pies instead!
Step-by-Step Instructions
Step 1. Make the streusel topping by combining sugar, flour and vegan butter in a medium bowl. Then use a fork or your fingers to work the butter into the dry ingredients until no butter lumps remain and the mixture is crumbly. Set aside.
Step 2. In a large mixing bowl, whisk together granulated sugar, applesauce, non-dairy milk, melted vegan butter and vanilla.
Step 3. Then add the flour, baking powder and salt and whisk just until the muffin batter forms!
Step 4. Next, add chopped blackberries and use a rubber spatula to gently fold them into the batter.
Step 5. Then, use an ice cream scoop or a spoon to scoop the vegan blackberry muffin batter into a lined muffin tin. Fill each cavity almost all the way!
Step 6. Finally, top each muffin with a scant tablespoon of crumb topping and bake in a 350* oven for about 25 minutes!
Recipe FAQs
To store, place the muffins into an airtight container and store at room temperature for up to 3 days.
Or freeze for up to a month.
Use the toothpick test! Insert a toothpick into the center of one of the muffins in the center of the pan. Then, remove the toothpick and look to see if it has batter on it. If the toothpick looks wet or has batter sticking to it, the muffins are not done. If the toothpick is clean, the muffins are done!
Allow muffins to cool in the muffin tin for 10 minutes before removing them and placing them onto a cooling rack.
My favorite way to use a lot of berries is to make a berry cobbler, or compote. They are both easy, delicious and use a lot of berries!
Expert Recipe Tips
When mixing the dry ingredients into the wet ingredients, whisk only until the batter forms! Its okay if there are some small lumps. They will bake out.
Over-mixing can cause the muffins to be tough!
Don't forget to roughly chop the blackberries. They will be distributed through the muffins more evenly if they are chopped. I sliced mine into thirds.
Looking for More Vegan Brunch Recipes?
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📖 Recipe
Vegan Blackberry Muffins
Equipment
- 1 Bowl
- 1 Whisk
- 1 Spatula
- 1 Muffin Tin
- 12 Paper Muffin Liners
Ingredients
- ¾ Cup Granulated Sugar
- ⅔ Cup Applesauce
- ½ Cup Non-Dairy Milk
- 7 tablespoon Vegan Butter, melted
- 2 teaspoon Vanilla
- 2 Cups All-Purpose Flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Kosher Salt
- 1 ¼ Cup Blackberries, roughly chopped
For the Crumb Topping
- ¼ Cup Flour
- ¼ Cup Granulated Sugar
- 2 tablespoon Vegan Butter
Instructions
For the Crumb Topping
- In a medium bowl, combine flour, sugar and vegan butter. Work the butter into the flour and sugar with a fork or using your fingers until its completely worked in and the mixture is crumbly. Set aside.¼ Cup Flour, ¼ Cup Granulated Sugar, 2 tablespoon Vegan Butter
To Make the Muffins
- Preheat oven to 350*. Line a muffin tin with 12 paper liners.
- In a large bowl, combine sugar, applesauce, non-dairy milk, melted vegan butter and vanilla. Whisk well to combine.¾ Cup Granulated Sugar, ⅔ Cup Applesauce, 7 tablespoon Vegan Butter, melted, 2 teaspoon Vanilla, ½ Cup Non-Dairy Milk
- Into the bowl, add flour, baking powder, and salt. Whisk just until the batter forms.2 Cups All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Kosher Salt
- Add chopped blackberries and fold gently with a rubber spatula just until the berries are evenly distributed.1 ¼ Cup Blackberries, roughly chopped
- Scoop the muffin batter into a lined muffin tin using and ice cream scoop or a spoon. Fill each cup almost all of the way full. Then sprinkle a scant tablespoon of crumb onto each muffin.
- Bake in a 350*F oven for 24-26 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 10 minutes, then transfer them to a cooling rack. Serve.
Mark
Thanks for your blog, nice to read. Do not stop.