Vegan Blackberry Muffins

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

5 from 1 vote

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.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Brunch

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Muffins

Calories: 231kcal

Author: Megan Calipari

Cost: $6

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