Go Back
close up of a vegan blackberry muffin on a white board

Vegan Blackberry Muffins

Megan Calipari
This recipe for Vegan Blackberry Muffins are easy to make, and absolutely delicious! And I show you my best tips for soft and fluffy vegan muffins!
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12 Muffins


  • Muffin Tin
  • Bowl
  • Whisk
  • Spatula


  • 2 Cups All Purpose Flour
  • 2 teaspoon Baking Powder
  • ¼ tsp Baking Soda
  • ½ teaspoon Kosher Salt
  • 1 Cup Non-Dairy Yogurt unsweetened, not greek style
  • Cup Sugar
  • ½ Cup Canola Oil
  • 1 tablespoon Lemon Juice
  • 2 teaspoon Vanilla
  • zest of ¼ of a lemon
  • 1 ¼ Cup Blackberries, halved if they are really big, quarter them!


  • Preheat oven to 400*. Line a cupcake tin with paper liners.
  • In a large bowl, combine yogurt, oil, sugar, lemon juice, vanilla and lemon zest with a whisk.
  • Into the bowl add flour, baking powder, baking soda, and salt. Stir until just combined.
  • Add chopped blackberries and fold gently with a rubber spatula just until the berries are evenly distributed.
  • Fill each liner ¾ of the way full.
  • Bake in a 400*F oven for 15-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  • These muffins can be stored in an air tight container on at room temp for 2 days or frozen for up to a month.
Keyword Berry Recipes, Blackberry Recipes, Muffins, Vegan Blackberry Muffins