Vegan Blackberry Muffins (Gluten-Free Option)
For a delicious summer treat, try these Vegan Blackberry Muffins. You can use fresh blackberries or frozen blackberries. These yummy muffins are made dairy-free and egg-free with a gluten-free option.
Fresh juicy blackberries are one of the highlights of summer! Whether you pick your own, find a pint at the store, or grab a bag of frozen berries, they are all the height of summer flavors.
These are different from blueberry muffins, where you often don’t want the berries to bleed into the batter. Here, you will mash the berries to get amazing blackberry flavor and color.
I hope your family agrees this is one of the best muffin recipes they’ve ever had!
Why You Need This Recipe
- These vegan muffins fit so many diets – they can also be gluten-free if necessary.
- Muffins are the perfect “one bowl” recipe. Not a lot of dirty dishes, and a quick mix to get them into the oven.
- These fluffy muffins freeze really well, making them perfect for meal planning or as a make-ahead snack.
- Serve these with butter or fresh jam. Kids will love these for breakfast and feel like they are getting a special treat.
Key Ingredients
Blackberries offer antioxidants and fiber. If you are using fresh berries, give them a wash and pat them dry with paper towels.
Plant-based milk adds moisture and fits a vegan diet. I used almond milk, but you could also use soy milk, oat milk, cashew milk, or even coconut milk, if you prefer.
Lemon juice brightens up the flavors. Feel free to use lemon zest if you want even more lemony flavor!
Olive oil is a heart-healthy oil that adds just the right amount of fat without requiring eggs. You could also use melted coconut oil too. Just don’t use vegetable oil or canola oil as they are not on my list of the safest cooking oils.
Sugar adds sweetness and balances the natural tartness of the berries. I used white sugar, but you can also use coconut sugar, brown sugar, or date sugar, if you prefer. Don’t use maple syrup though, as this recipe was not tested using a liquid sweetener.
Vanilla extract adds depth of flavor.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Set the blackberries in a large mixing bowl and mash with a fork. You don’t want to turn it completely into juice, but you do want to release all the flavor.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Add the remaining wet ingredients and dry ingredients to the large bowl of berries.
Step Three
Stir until just combined and the batter has a lovely purple hue. Make sure to scrape in any dry ingredients.
Step Four
Divide the muffin batter evenly among greased muffin tins or use muffin liners.
Bake until cooked through and golden brown. For best results, let the muffins cool in the muffin cups or on a wire rack for a few minutes before serving.
Recipe Tips & Substitutions
- You can use fresh or frozen blackberries in this recipe. To use frozen blackberries, measure out one cup and place them in a bowl. Let the blackberries defrost in the refrigerator overnight or defrost them in the microwave before making the muffins.
- Store any cooked muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days. You can also freeze any leftover cooked muffins in a ziptop bag for up to 2 months.
- Zest your lemon before juicing and add the zest to the batter for even more lemon flavor.
- Use an ice cream scoop or measuring cup to transfer the batter to the muffin pan to ensure the muffins are even in size.
Recipe FAQs
Yes! They will release a lot of juice and make the muffins a lovely purple. They do need to be thawed overnight or gently microwaved.
The recipe as written is dairy-free and gluten-free, as well as vegan. No eggs or dairy products are used and you can use regular all-purpose flour or a 1-to-1 gluten-free blend.
Absolutely! Let them cool completely, then place in a labeled zippered bag and freeze. Pull out just what you need the night before or pack them frozen in a lunch and they will thaw in time to be enjoyed.
More Healthy Berry and Breakfast Recipes You Might Like
- Overnight Protein Oats with Blueberries
- Gluten-Free Bread Pudding with Raspberries
- Air Fryer Blueberry Muffins
- Strawberry Banana Beet Smoothie
- 13 Healthy Breakfast Ideas
Don’t Miss These Berry Recipes!
Vegan Blackberry Muffins (Gluten-Free Option)
For a delicious summer treat, try these Vegan Blackberry Muffins. You can use fresh or frozen blackberries. These yummy muffins are made dairy-free and egg-free with a gluten-free option.
- Total Time: 45 minutes
- Yield: 12 muffins 1x
Ingredients
- Nonstick cooking spray
- 1 cup fresh or defrosted frozen blackberries (see notes)
- 1 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 2 cups all-purpose flour or gluten-free baking flour (I used Bob’s 1-to-1 Gluten-Free Baking Flour)
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup olive oil
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F. Spray a muffin tin lightly with nonstick cooking spray (or line with papers) and set aside.
- Place the blackberries in a medium bowl. Use the back of a fork to mash the blackberries until most of them are at least slightly mashed. Set aside.
- In a small pitcher or bowl, combine the milk and lemon juice. Stir to combine and set aside.
- Then, in a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and sea salt. Stir to combine.
- Stir in the almond milk mixture, oil, vanilla, and the mashed blackberries.
- Then, divide the batter between the muffin wells.
- Bake for 25 minutes, or until the muffins are cooked through and a toothpick or fork inserted into the center of one comes out clean.
- Let the muffins cool for a few minutes in the tin. Then, remove them and serve warm or at room temperature.
Notes
- You can use fresh or frozen blackberries in this recipe. To use frozen blackberries, measure out one cup and place them in a bowl. Let the blackberries defrost in the refrigerator overnight or defrost them in the microwave before making the muffins.
- Store any cooked muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days. You can also freeze any leftover cooked muffins in a ziptop bag for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 muffins
- Calories: 194
- Sugar: 11.7 g
- Sodium: 69.7 mg
- Fat: 6.6 g
- Saturated Fat: 0.9 g
- Carbohydrates: 33.3 g
- Fiber: 1.3 g
- Protein: 1.6 g
- Cholesterol: 0 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
HI! I MADE THESE USING FRESH MARIONBERRIES AND A WHITE WHOLE WHEAT FLOUR. I COOKED THEM FOR 20 MINUTES AND THEY WERE VERY DRY (BUT GOOD W/COFFEE!). ANY SUGGESTIONS ON WHY?
It’s difficult to say with the substitutions. You must have needed more liquid, likely because of using fresh berries I’m guessing.
I adore how these turned out. They’re moist and light and soooo flavorful!