Blackberry Muffins (Vegan)

These vegan blackberry muffins are a fun and delicious way to enjoy juicy blackberries in every bite! They’re easy to make, packed with fresh berry flavor, and perfect for breakfast, brunch, or a quick snack. The sweet-tart blackberries add little bursts of flavor that make these muffins extra special. Grab your berries and let’s get baking!

For even more muffin-love, how about giving these vegan muffins with dairy-free chocolate chips, dairy-free crumb muffins, or cornbread muffin with spicy jalapeños recipes? And, if streusel topping is what you crave, you must try this egg-free coffee cake!

Why You’ll Love This Blackberry Muffin Recipe 

Here’s why you’re going to fall in love with homemade blackberry muffins:

• Bursting With Blackberry Flavor. Every bite has juicy blackberry goodness!
• Perfect for Berry Lovers. Have a bunch of blackberries on hand? This recipe gives them a delicious new purpose.
• Great for Busy Mornings. They’re easy to make and perfect for grabbing on your way out the door.
• Freezer-Friendly Fun. They freeze well, so you can have a homemade treat ready whenever a muffin craving hits.
• Easy to Make Your Own. Want to switch things up? Add lemon zest, a sprinkle of cinnamon, or a simple crumb topping.

Key Ingredients

Skip the bakery and hit up your pantry for everything you need to enjoy mouthwatering blackberry vegan muffins on demand! Here’s what you’ll need:

• Flour – Don’t pack flour into your measuring cup, or the muffins can turn out dense. Spoon it in and level it off instead. A 1-to-1 gluten-free all-purpose flour blend should work if you need gluten-free muffins.
• Sugar – Regular granulated sugar works great here. You can use coconut sugar for a deeper, more caramel-like flavor, though it will make the muffins darker.
• Bananas – Add natural sweetness and moisture. Use very ripe bananas with plenty of brown spots. They’ll be sweeter and easier to mash. Unsweetened applesauce can replace mashed banana, although the flavor will be a little different.
• Canola Oil – Use a neutral-flavored oil so the blackberry flavor stays front and center. Vegetable oil or melted coconut oil can work well. Keep in mind that coconut oil may add a slight coconut flavor.
• Soy Milk – Naturally high in protein, this full-bodied non-dairy milk is my favorite for baking! Feel free to swap in any of your favorite alternatives, such as oat milk, almond milk, coconut milk, cashew milk, and so on. 
• Blackberries – Fold them in gently at the end so they don’t get crushed. If your berries are very large, you can cut them in half. Frozen blackberries work, too. Add them straight from the freezer without thawing.
• Brown Sugar – Pack the brown sugar firmly into your measuring cup for the most accurate amount. For extra crunch, try using large crystals of turbinado or demerara sugar instead. 
• Vegan Butter – Use cold dairy-free butter when making the crumb topping. This helps keep the crumbs chunky instead of turning them into a paste. This is a job for vegan butter sold in solid sticks, not spreadable tubs! Coconut oil can work in a pinch, but chill it first so it has a firm texture.

How To Make These Blackberry Muffins

These muffins are easy to make and come together in four steps:

Part 1: Make The Batter

Step 1: Mix Dry Ingredients – Combine the flour, sugar, salt, and baking powder in a large bowl. Mix well.

Step 2: Mix Wet Ingredients – Mix the mashed banana, canola oil, soymilk, and vanilla extract together.

Step 3: Combine Wet and Dry Mixtures – Form a well in the flour mixture. Gently mix together.

Step 4: Add Blackberries – Add half of the fresh blackberries to the batter. Don’t forget to slice them first!

Step 5: Carefully Mix Together – Gently fold to combine.

Part 2: Make The Crumb Topping

Step 6: Mix Dry Topping Ingredients with Butter – Add the flour, sugar, cinnamon, and salt to a small bowl. Mix to combine then, using a pastry cutter, cut in the cold vegan butter.

Step 7: Create Topping Texture – Use your hands to mix together until crumbly. The topping is done when it barely sticks together when squeezed.

Part 3: Assemble The Muffins

Step 8: Line and Fill Muffin Tin – Line a muffin tin with 10 liners. Fill each of the liners evenly with the batter. The batter should come all the way to the top of the liners.

Step 9: Add Extra Blackberries – Press the remaining blackberry slices onto the tops.

Step 10: Add Crumb Topping -Sprinkle each with some of the crumb topping, slightly pressing it down.

Part 4: Bake The Muffins

Step 11: Bake and Let Cool – In a 400°F oven, bake for 27-30 minutes. They are done when they develop a lightly golden color on top and, when inserted with a toothpick, it comes out clean.

Tips For Success

It’s easy to make fantastic muffins on the first try. Here are some tips to remember: 

• Mix With Care — Don’t over-mix, or your muffins can turn tough and crumbly.
• Fill the Empty Spots — Add water to any empty muffin cups to create steam and prevent smoking or burning.
• Watch the Clock — Keep a close eye on those muffins! They can go from perfectly golden to overdone in just a minute.

How To Convert Muffins Sizes

This recipe for vegan blackberry muffins makes 10 large muffins as written, or 12 standard muffins for smaller appetites. This is how to make different sizes:

• Mini: Use 30 – 36 mini muffin tins and bake at 350 degrees for 10 to 14 minutes. 
• Jumbo: Use 6 jumbo muffin tins and bake at 375 degrees for 30 to 35 minutes. 
• Loaf Cake/Quick Bread: Use one 8×4-inch loaf pan and bake at 375 degrees for 45 to 55 minutes. 

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