- 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
- 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.
- 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
Keywords: gluten-free blackberry muffins, summer muffins, vegan berry muffins