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Two vegan blackberry muffins in yellow wrappers stacked on a white plate.

Vegan Blackberry Muffins (Gluten-Free Option)

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4.5 from 2 reviews

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


Units Scale
  • 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


  1. Preheat your oven to 375°F. Spray a muffin tin lightly with nonstick cooking spray (or line with papers) and set aside.
  2. 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.
  3. In a small pitcher or bowl, combine the milk and lemon juice. Stir to combine and set aside.
  4. Then, in a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and sea salt. Stir to combine.
  5. Stir in the almond milk mixture, oil, vanilla, and the mashed blackberries.
  6. Then, divide the batter between the muffin wells.
  7. 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.
  8. Let the muffins cool for a few minutes in the tin. Then, remove them and serve warm or at room temperature.


  1. 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.
  2. 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.


  • 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