• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Earthly Provisions
  • Recipe Index
  • Meet Megan
  • Vegan Mother's Day Desserts
  • Work with Me
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • Meet Megan
  • Vegan Mother's Day Desserts
  • Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Meet Megan
    • Vegan Mother's Day Desserts
    • Work with Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Simple Vegan Breakfast Ideas

    Vegan Blackberry Muffins

    Published: Mar 8, 2024 by Megan Calipari · This post may contain affiliate links · 1 Comment

    Tweet
    Share
    Share
    Pin76
    76 Shares
    Jump to Recipe Print Recipe

    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!

    Vegan Blackberry muffin with crumb topping on a small plate with muffins in the background.

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Step-by-Step Instructions
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Vegan Brunch Recipes?
    • 📖 Recipe
    • 💬 Comments

    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

    Ingredients for making this recipe on a marble surface.

    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.

    Step-by-Step Instructions

    Crumb topping in a bowl.

    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.

    Wet ingredients whisked together in a mixing bowl.

    Step 2. In a large mixing bowl, whisk together granulated sugar, applesauce, non-dairy milk, melted vegan butter and vanilla.

    Vegan muffin batter in a bowl with a spatula on the upper left corner.

    Step 3. Then add the flour, baking powder and salt and whisk just until the muffin batter forms!

    Blackberries added to the muffin batter with a spatula to the right.

    Step 4. Next, add chopped blackberries and use a rubber spatula to gently fold them into the batter.

    Vegan Blackberry muffin batter scooped into a lined muffin tin.

    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!

    Muffin batter in the muffin tin, topped with crumb topping, ready to bake.

    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

    How should I store these Vegan Blackberry Muffins?

    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.

    How do I make sure my muffins are fully baked?

    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!

    How long do you leave muffins in the pan after baking?

    Allow muffins to cool in the muffin tin for 10 minutes before removing them and placing them onto a cooling rack.

    What can I do with a lot of blackberries?

    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.

    Vegan Blackberry muffins on a small wooden board with a muffin on a plate in the foreground.

    Looking for More Vegan Brunch Recipes?

    • Vegan Carrot Muffin on a small plate with a cinnamon stick.
      Vegan Carrot Muffins
    • two birthday cake scones on a white plate with sprinkles on the table
      Birthday Cake Scones
    • Bourbon Maple syrup in a glass container
      Bourbon Maple Syrup
    • Vegan Honey Bun on a cooling rack
      Vegan Honey Buns

    If you tried this Vegan Blackberry Muffins recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    Vegan Blackberry Muffin that is broken open to show the interior on a small plate.

    Vegan Blackberry Muffins

    Megan Calipari
    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 crumb topping.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 12 Muffins
    Calories 231 kcal

    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.

    Notes

    When whisking the dry ingredients into the wet ingredients, whisk just until the batter is formed.
    It's okay if the batter is a bit lumpy. Too much whisking will make the muffins tough!
    To store: Place the muffins in an airtight container and keep them at room temperature for up to 3 days. Or, freeze for up to a month.

    Nutrition

    Serving: 1MuffinCalories: 231kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 193mgPotassium: 28mgFiber: 1gSugar: 13gVitamin A: 0.1IUVitamin C: 3mgCalcium: 68mgIron: 1mg
    Tried this recipe?Let us know how it was!
    Tweet
    Share
    Share
    Pin76
    76 Shares

    More Simple Vegan Breakfast Ideas

    • A blackberry hand pie with puff pastry cut in half to show the the interior.
      Blackberry Hand Pies with Puff Pastry
    • Mango Overnight Oats in a jar topped with fresh mango chunks.
      Mango Overnight Oats
    • A slice of vegan carrot cake loaf on a small white plate next to a gold fork.
      Vegan Carrot Loaf Cake
    • A slice of Cherry Crumb Cake with a bite taken out of it.
      Cherry Crumb Cake (Coffee Cake)

    Reader Interactions

    Comments

    1. Mark

      September 07, 2022 at 10:26 am

      Thanks for your blog, nice to read. Do not stop.

      Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of me in a white shirt

    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

    More about me →

    Mother's Day Recipes

    • Vegan Strawberry Shortcake Cake on a white cake stand. The cake is a two-layer cake with strawberries and whipped cream in between the layers and on top.
      Vegan Strawberry Shortcake Cake
    • Cinnamon Roll Focaccia drizzled with sweet vanilla glaze in a cast iron pan.
      Cinnamon Roll Focaccia
    • A slice of Cherry Crumb Cake with a bite taken out of it.
      Cherry Crumb Cake (Coffee Cake)
    • Vegan Fruit Tart topped with strawberries, blueberries and kiwi slices on a white cloth with strawberries in the foreground.
      Vegan Fruit Tart
    • Round Vegan Coconut Cake on a white cloth with a small bowl of coconut in the foreground.
      Vegan Coconut Cake
    • Close up of a strawberry and cream cupcake on a white cloth
      Vegan Strawberry Cupcakes

    Popular Recipes

    • Green Bean Potato Salad in a white bowl.
      Green Bean Potato Salad
    • Mango Pico de Gallo in a bowl with a tortilla chip stuck into the salsa.
      Mango Pico de Gallo
    • Mediterranean Chickpea Couscous Salad in a bowl.
      Mediterranean Couscous Salad
    • Two Pineapple Mojito Mocktails garnished with mint with limes and sliced pineapple on the table.
      Pineapple Mojito Mocktail
    • A gold spoon with Tahini Caesar Dressing on it.
      Tahini Caesar Dressing
    • A slice of vegan vanilla layer cake on a plate with a fork to the left and the rest of the cake in the background.
      Vegan Vanilla Cake

    Newsletter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Recipe Index

    • Recipes

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Earthly Provisions

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.