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These vegan blackberry muffins are soft, fluffy and made in just one bowl! You can use fresh or frozen blackberries, and I’ve topped them with a delicious cinnamon streusel topping. Ready in 25 minutes!
Whipping up a batch of muffins for the week makes planning breakfasts and snacks so much easier! I’ve always got a batch of dairy free chocolate chip muffins and banana protein muffins in the freezer so I can have breakfast on the go.
These vegan blackberry muffins are my new favorites to make (especially in the summer) - they're easy to make and bursting with fresh berry flavor!
Why You'll Love These Vegan Blackberry Muffins
- You don’t need any fancy equipment, just a large mixing bowl!
- You can make these muffins with frozen or fresh blackberries.
- These muffins use simple pantry ingredients that you probably already have! I’ve given you a few substitution options too.
- This recipe is perfect for those who have dairy or egg allergies.
- Make the muffins as is, or top with my favorite cinnamon streusel!
- Flour: I’ve tested these muffins with all purpose flour, but you can substitute that for white whole wheat or whole wheat flour. I haven’t tested this recipe with gluten-free flour but I’d suggest using all purpose gluten free 1-1 baking flour!
- Butter: I used melted vegan butter, but you can use an equal amount of neutral oil if needed, like sunflower, grapeseed or canola oil.
- Vegan Milk: you can use soy milk, almond milk, oat milk, cashew milk or any other vegan milk alternative!
- Blackberries: you can use fresh or frozen blackberries. Cut the blackberries in half if they’re small, or into quarters for larger blackberries.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step One: Preheat the oven to 400 degrees 400°F and line a muffin tin with liners.
Step Two: Make the streusel by whisking the dry streusel ingredients together in a bowl - white sugar, light brown sugar, ground cinnamon and flour.
Then use a fork to mash the butter in. Make sure all the dry ingredients are evenly moist!
Step Three: In a large mixing bowl, whisk together the melted vegan butter, white sugar, apple cider vinegar, vegan milk and vanilla extract until smooth.
Step Four: Add in the flour, baking powder, baking soda and salt and mix to combine. Be careful not to over-mix!
Step Five: Fold in your sliced blackberries. If you are using fresh blackberries then they might break apart slightly so try to be gentle while adding them to the muffin batter.
Step Six: Fill the muffin liners to the top and generously sprinkle over your streusel topping. Bake for 12-16 minutes, a toothpick inserted in the middle of a muffin should come out clean.
Allow them to cool for 5 minutes in the muffin tin before transferring them to a wire rack to cool.
FAQs and Expert Tips
Can I use different berries?
Yes! You can use blueberries or raspberries to make vegan berry muffins.
There are now so many different types of dairy free milks available! You can use almond milk, oat milk, hemp milk, cashew milk, hazelnut milk, soymilk, rice milk or coconut milk. If you’re using coconut milk though I don’t recommend using the kind that comes in a can.
How many muffins does this make?
This recipe makes 12 vegan blackberry muffins!
If you prefer a less sweet muffin then feel free to leave out the streusel.
I haven’t tested this recipe with gluten free flour, but I suggest using all purpose gluten free 1-1 baking flour.
- Properly measure your flour - I highly recommend using a $15 kitchen scale to weigh your dry ingredients (metric measurements are in the recipe card below). If you aren't using a scale, use the scoop and level method. Adding too much flour to the batter will lead to dry muffins!
- Don’t over-mix your muffin batter! Stop mixing the batter as soon as you no longer see any specks of flour. Over-mixing will lead to a tough texture.
- Fill up to the top - make sure you fill your muffins to the top in order to get taller muffins.
- Want less sweet muffins? You can leave out the streusel topping if you want your muffins to be less sweet.
Storage and Freezing Instructions
These vegan muffins can be stored in an airtight container or ziploc bag at room temperature for up to 3 days, but to keep them fresh texture for longer I recommend freezing them.
You can freeze the muffins in a freezer bag for up to 3 months. When you're ready to eat them, simply thaw them at room temperature or pop one in the microwave for 30 - 45 seconds.
If you're microwaving, be sure to eat them right away or they will harden quickly!
More Muffin Recipes You'll Love
Vegan Blackberry Muffins
Vegan Blackberry Muffins
- ½ cup vegan butter, melted
- ¾ cup granulated white sugar
- 1 Tablespoon apple cider vinegar
- ⅔ cup vegan milk of choice
- 1 teaspoon vanilla extract
- 2 cups + 2 Tablespoons all-purpose flour (See Notes)
- 1 Tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup blackberries, halved or quartered
Cinnamon Streusel Topping (Optional)
- 2½ Tablespoons granulated white sugar
- 2½ Tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup all-purpose flour
- 4 Tablespoons vegan butter, softened
- Preheat the oven to 400°F and line a muffin tin with liners.
- If making streusel, whisk the dry streusel ingredients together in a small bowl (white sugar, light brown sugar, ground cinnamon, and flour). Then use a fork to mash the butter in until combined.
- In a large mixing bowl, whisk together the melted vegan butter, white sugar, apple cider vinegar, vegan milk and vanilla extract until smooth.
- Add in the flour, baking powder, baking soda and salt and mix to combine. Be careful not to over-mix!
- Fold in your sliced blackberries. If you are using fresh blackberries then they might break apart slightly so try to be gentle while adding them to the muffin batter.
- Fill the muffin liners to the top and generously sprinkle over your streusel topping. Bake for 12-16 minutes, a toothpick inserted in the middle of a muffin should come out clean. Cool for 5 minutes in the muffin tin before transferring them to a wire rack to cool completely.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.