Moist and fluffy, these vegan blackberry muffins are simple to make, and the perfect breakfast, snack, or dessert! Use fresh berries or frozen berries to create this delightful treat!
Blackberries are such a delicious treat! When I was a kid we had a wild blackberry bush that grew in my backyard.
As I played outside I’d snack on juicy blackberries throughout the summer! They were smaller than typical blackberries you find at the grocery store, but they were so sweet and delicious!
Ever since then, I’ve had an affinity for blackberries.
Anytime I can find a way to incorporate them into a healthy dessert or breakfast recipe, I do!
These vegan blackberry muffins are everything I love about this sweet and tart fruit! They’re light, moist, and just sweet enough!
Plus, they’re oil-free, and use less sugar than most muffin recipes!
Why This Recipe Works
- Plant-Based Ingredients
- Vegan and Dairy-Free
- Low in Calories
- Lightly Sweetened
- Popping with Blackberry Flavor
- Fluffy Muffins
Ingredients and Notes
White Whole Wheat Flour: Adds fiber, and makes these muffins refined flour-free. You can also use all-purpose flour, a gluten-free 1:1 flour, or a combination of 1 cup of white whole wheat flour and 1 cup of all-purpose flour.
Organic Cane Sugar: Use organic cane sugar to ensure that it is vegan. To make this refined sugar free use coconut sugar.
Unsweetened Almond Milk: You can use another type of plant-based milk if you prefer. Oat milk and soy milk both work well! They can be subbed 1:1.
Fresh Blackberries: You can sub frozen blackberries for fresh.
Mashed Bananas: You’ll need two ripe bananas mashed. This is used as a substitute for the oil and helps to add some natural sweetness to the muffins. You can also use ½ a cup of unsweetened applesauce as a substitute, or ⅓ cup of olive oil.
Tools and Equipment
How to Make Vegan Blackberry Muffins
Combine Dry Ingredients
In a large bowl add the flour, baking powder, baking soda, salt, and cinnamon. Whisk together until combined and baking powder and baking soda is evenly distributed.
In a medium bowl, add two medium ripe bananas. With a fork mash them well.
Combine Wet Ingredients
To the bowl with the mashed bananas, add the almond milk, sugar, and vanilla extract. Stir together until the sugar has dissolved.
Combine Wet and Dry Ingredients
Make a well with the flour in the center of the bowl. Pour the wet ingredients into the center. Using a spatula fold the wet and dry ingredients together until just combined. You don’t want to overmix the batter. This will result in a tough and dense muffin.
Fold in the Blackberries
Add the blackberries to the batter. Fold them into the batter until they are evenly distributed.
Another option is to mash the blackberries with a fork until the berries are chunky but not so much that they turn into a puree. This will help the blackberry flavor evenly distribute throughout the muffin, and prevent large air pockets from forming.
Either method is fine! I folded my berries in whole, but next time I would mash them. I especially recommend the mashing method if you have large blackberries.
Fill Muffin Tin and Bake
Using a 12 cup muffin tin, place a muffin liner in each muffin cup. You can also spray the muffin cups with cooking spray if you don’t have muffin liners, but I recommend using parchment paper liners for best results.
This allows the liners to easily peel away from the muffin without sticking. This is especially important to use when you bake muffins without oil.
Using a ¼ cup measuring cup or a rounded ice cream scoop, scoop the batter into each muffin cup, about ⅔ of the way full.
Using a measuring cup or ice cream scoop helps to ensure your muffins bake evenly. To easily release the batter from the measuring cup or ice cream scoop spray it with cooking spray.
Bake for 25 minutes at 350 F.
Immediately transfer the muffins to a cooling rack. This will prevent them from overcooking and will prevent a soggy bottom from forming due to moisture.
You can make these muffins gluten-free by using a 1:1 gluten-free flour mix. Be sure to use a gluten-free flour mix for the best results. These will not turn out if you use almond flour.
Yes! In order to freeze these muffins, wrap each one in plastic wrap, then place it in a freezer-safe and airtight bag. Freeze for up to 1 month. When ready to eat, place on the countertop at room temperature to defrost.
If you’re not freezing your muffins, place them in an airtight container on the countertop. I don’t recommend placing them in the refrigerator as this will dry them out. They will keep at room temperature for 3-4 days.
Yes! You can use any berry you like in this recipe! Blueberries, raspberries, or strawberries would taste fantastic.
If you’d like to make these refined sugar-free, use coconut sugar as a 1:1 replacement for the organic cane sugar. I recommend using a granulated sugar rather than liquid sugar like maple syrup for best results.
Most vegan recipes have added oil, more sugar, and use refined flour, but not these delicious muffins! These healthy vegan muffins are a good source of fiber with 3 grams of fiber per muffin. They are also relatively low in sugar with 11 grams of sugar per muffin, mind you a good portion of that sugar is natural from the bananas and blackberries. These muffins are also low in calories and fat, coming in at 126 calories and 1 gram of fat per muffin! So you can enjoy this treat without any guilt!
- Don’t overmix the batter. This will cause your muffins to become dense.
- If your blackberries are large consider mashing them a bit before adding them to your batter. This will ensure that the flavor is evenly distriubted and you don’t get any large air pockets in your muffins
- Baking times and temperatures can vary depending on your oven. Check your muffins for doneness at the 20 minute mark by inserting a toothpick in the center. If they are not quite done give them more time. I found that 25 minutes worked best for me in my oven, but yours may vary a bit more or less.
More vegan muffin recipes!
- Double Chocolate Muffins
- Zucchini Muffins
- Matcha Muffins
- Cornbread Muffins
- Banana Carrot Muffins
- Pumpkin Muffins
Vegan Blackberry Muffins
- 2 cups white whole wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ½ cup organic cane sugar or coconut sugar for refined sugar free
- 2 medium bananas mashed
- 1 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 cup blackberries fresh or frozen
- Preheat oven to 350 F.
- In a large bowl add the flour, baking powder, baking soda, salt, and cinnamon. Whisk together until combined and baking powder and baking soda is evenly distributed.
- In a medium mixing bowl mash two bananas with a fork.
- To the bowl with the mashed bananas, add the almond milk, sugar, and vanilla extract. Stir together until the sugar dissolves.
- Make a well with the flour in the center of the large bowl. Pour the wet ingredients into the center. Using a spatula fold the wet and dry ingredients together until just combined.
- Fold the blackberries into the batter until evenly distributed. Option to mash the blackberries until chunky, and stir the mixture into the batter.
- Line a 12 cup muffin tin with liners, or spray with cooking spray. Fill each muffin cup ⅔ of the way full using a ¼ cup measuring cup, or ice cream scoop.
- Bake for 25-30 minutes or until a thpick comes out of the center clean.
- Immediately remove the muffins from the tin, and place on a cooling rack to cool completely.
- Don’t overmix the batter. This will cause your muffins to become dense.
- If your blackberries are large consider mashing them a bit before adding them to your batter. This will ensure that the flavor is evenly distributed and you don’t get any large air pockets in your muffins
- Ovens can vary depending on your altitude. Check your muffins for doneness at the 20-minute mark by inserting a toothpick in the center. If they are not quite done give them more time. I found that 25 minutes worked best for me in my oven, but your oven may vary a bit more or less.
- Keep at room temperature in an airtight container for 3-4 days, or freeze for up to 1 month.