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    Home » Breakfast

    Vegan Blackberry Muffins

    Published: Mar 6, 2022 · Modified: Mar 1, 2023 by Samantha Ensinger · 14 Comments

    Jump to Recipe Print Recipe
    a stack of vegan blackberry muffins.
    blackberry muffins on a gray tray.

    These vegan blackberry muffins are super soft, fluffy, and easy to make. They are made with almond flour and naturally sweetened with maple syrup, making them gluten-free and refined sugar free. The muffins are ready to enjoy in less than 30 minutes, and you only need one bowl to make them! They make for the perfect breakfast on a busy morning or as a healthy, delicious dessert.

    a stack of three vegan blackberry muffins, with the muffin on top missing a bite and showing fresh blackberries inside.

    These are the perfect muffins to make in the late summer months when fresh blackberries are in season, but they're delicious all year round! You can make them with frozen blackberries if you don't have any fresh ones around.

    If you love these muffins, you'll also love these almond flour banana muffins and these blueberry applesauce muffins. I personally can't choose a favorite!

    Jump to:
    • Why You'll Love These Blackberry Muffins
    • Ingredient Notes
    • Fresh vs. Frozen Blackberries
    • How many blackberries in a cup?
    • Step-by-Step Instructions
    • Expert Baking Tips
    • Easy Muffin Variations
    • Frequently Asked Questions
    • Storing & Freezing
    • More Muffin Recipes
    • Recipe

    Why You'll Love These Blackberry Muffins

    • Easy to make - This muffin recipe is so easy to make because you don't need a mixer or more than one bowl. The muffins are ready in less than 30 minutes!
    • Sugar free blackberry muffins - These vegan blackberry muffins are naturally sweetened with maple syrup. They are refined sugar free and contain no fake added sugars.
    • Made with almond flour - Almond flour is a sweet and nutty gluten-free flour, which gives these gluten-free blackberry muffins a rich and delicious taste.
    • Vegan buttermilk - The lemon juice combined with the plant milk creates a vegan buttermilk in these muffins, giving them a moist and fluffy texture.
    • No eggs or dairy - Given that these are vegan blackberry muffins, there are no eggs or dairy in the recipe. They contain healthy, plant based ingredients.

    Ingredient Notes

    You only need a few simple, healthy ingredients to make these muffins at home.

    all of the ingredients for the recipe in small dishes on a grey table.

    Here are some helpful notes on a few of the ingredients, including substitutions you can make if necessary:

    • Gluten-Free 1:1 Flour: Be sure to use a gluten-free 1:1 (all-purpose) flour with xanthan gum in the ingredients. If it does not have xanthan gum, you will need to add it separately. If you are not gluten-free, you can replace this with all-purpose flour or white whole wheat flour.
    • Almond Flour: I recommend using a superfine, blanched almond flour in these muffins. It has a sweet, nutty taste and gives the muffins a soft texture. Almond flour is naturally gluten free and vegan.
    • Blackberries: You can use fresh or frozen blackberries in this recipe. If using frozen blackberries, toss them in flour first to prevent them from sinking to the bottom of the muffins when they bake.
    • Unsweetened Plant Milk: Any unsweetened plant milk will work in this recipe. I like using unsweetened almond milk, but oat milk, cashew milk, or soy milk are other great options.
    • Lemon Juice: Lemon juice, when combined with plant milk, creates a vegan buttermilk that gives the blackberry muffins great flavor and texture.
    • Maple Syrup: Be sure to use 100% pure maple syrup to sweeten the muffins. Other varieties usually contain corn syrup, which isn't ideal.
    • Coconut Oil: Use melted coconut oil in the recipe instead of butter to ensure dairy-free and vegan blackberry muffins. You can use vegetable oil or canola oil instead.

    Remember to see the recipe card for a full list of ingredients.

    Fresh vs. Frozen Blackberries

    Like mentioned before, you can use fresh or frozen blackberries in the vegan blackberry muffins. If you're using fresh blackberries like I did, you can fold them into the muffin batter right before you transfer the batter to the muffin cups.

    If you choose to use frozen blackberries, do not thaw them first, or the moisture will add too much liquid to the recipe. Toss the frozen blackberries in the flour mixture before folding them with the wet ingredients. A coating of flour on the frozen blackberries prevents them from sinking to the bottom of the muffins.

    Whole vs. Chopped Blackberries

    You can use whole blackberries in the muffins if you enjoy a big, juicy bite of fruit in the muffins. This is what I normally do. However, you can chop fresh blackberries into smaller bite-sized pieces if you prefer smaller blackberry bites throughout the muffins. If you do this, pat the chopped blackberries with paper towels or napkins to absorb the excess moisture, or add additional gluten-free flour if the muffin batter gets too wet from blackberry juice.

    How many blackberries in a cup?

    You need about 1 cup of blackberries to make these vegan blackberry muffins. There are about 15 or 16 blackberries in one cup, depending on the size of the blackberries you have. The 1-pint plastic containers of blackberries you find at the store generally contain 30 or 32 blackberries, which is more than enough to make these muffins.

    If you choose to weigh your blackberries, one cup is equivalent to 5.12 ounces, or about 144 grams.

    Step-by-Step Instructions

    These blackberry muffins are so easy to make! You only need one bowl to mix the muffin batter.

    STEP 1: Add the melted coconut oil, unsweetened plant milk, pure maple syrup, lemon juice, and vanilla extract to a large mixing bowl.

    STEP 2: Whisk together the wet ingredients until smooth and well combined. This can take 2-3 minutes to fully incporate the oil with the other wet ingredients.

    a collage of four images, depicting how to whisk the wet ingredients, add the flour, and fold in the blackberries.

    STEP 3: Add the gluten-free flour, almond flour, baking powder, baking soda, and salt to the bowl. Stir until just combined.

    STEP 4: Gently fold the fresh blackberries into the batter. Be very careful not to crush them. You only need to fold the batter a few times. Be careful not to overmix!

    STEP 5: Transfer the muffin batter to 12 muffin liners, lightly sprayed with non-stick cooking spray. Don't forget the non-stick spray! Since these vegan blackberry muffins do not have much oil in them, they are prone to sticking to paper liners. Greasing the liners before adding the muffin batter is important. Fill the muffin cups until they are about ¾ of the way full.

    a collage of three images demonstrating adding the batter to the muffin cups and baking the blackberry muffins.

    STEP 6: Bake the muffins for 18-20 minutes at 350 degrees Fahrenheit. A toothpick inserted in the middle should come out clean. This means they are done.

    TIP: Let the muffins cool in the muffin tin for 5 minutes before removing them. This allows them to "set up" a bit before you handle them. Gluten-free muffins are generally more fragile than traditional wheat muffins.

    Expert Baking Tips

    • Properly measure flour - It's very important to properly measure the gluten-free flour and almond flour to prevent dry muffins. Do not scoop your flour into the measuring cup. This packs it down in the cup and results in overmeasured flour. Instead, weigh your flour with a baking scale or use a spoon to sprinkle the flour into the measuring cup, being sure to level the top with a knife.
    • Use dry blackberries - Whether you use fresh or frozen blackberries, be sure they are not wet from being washed or thawed. The blackberries need to be dry when you mix them into the batter, or else you will add too much liquid into the recipe.
    • Don't overmix the batter - Be careful not to overmix the muffin batter. Stir until the ingredients are just combined. Overmixing can result in a chewy, rubbery texture.
    • Grease the muffin liners - It's important to spray the muffin liners with non-stick cooking spray or use silicone liners to prevent the muffins from sticking. There is not a lot of oil in the recipe, which means they have a tendency to stick to ungreased liners.
    two vegan blackberry muffins on muffin liners, showing fresh blackberries inside the muffins.

    Easy Muffin Variations

    These vegan and gluten-free blackberry muffins are delicious, but there are some simple and easy variations you can make to the recipe if you want to try something new:

    Almond Flour Blackberry Muffins

    Almond flour is already an ingredient in the muffins, but you can replace the gluten-free 1:1 flour with more almond flour if you want to make almond flour blackberry muffins completely with almond flour. Be aware that you may need to adjust the amount of flour you use to get the proper consistency. The muffin batter should be thick, not runny and thin.

    You might like these gluten-free banana muffins made with almond flour, too!

    Vegan Blackberry Lemon Muffins

    To make vegan blackberry lemon muffins, add 1 tablespoon of fresh lemon zest to the dry ingredients. You can make a simple lemon glaze for the blackberry lemon muffins by mixing vegan powdered sugar with a few teaspoons of lemon juice. This is such a nice tart flavor on top the blackberry muffins!

    Vegan Raspberry Muffins

    If you want to make vegan raspberry muffins, all you have to do is replace the blackberries in this recipe with raspberries. You can use fresh or frozen raspberries, just remember they should be dry when you mix them into the batter. Tossing frozen raspberries in flour will prevent them from sinking in the muffins.

    Gluten-Free Strawberry Muffins

    Making gluten-free strawberry muffins is very easy with this recipe, since the muffins are already vegan and gluten-free. Replace the blackberries with chopped strawberries and you will have delicious gluten-free strawberry muffins. I recommend using fresh strawberries for this variation, since they need to be chopped first. Remember to pat them dry if they are especially juicy, so they don't add too much liquid to the recipe.

    a close up of a blackberry muffin with fresh blackberries inside the soft texture.

    Frequently Asked Questions

    Are these blackberry muffins without eggs?

    Yes! These blackberry muffins are made without eggs or dairy. They are vegan and gluten-free blackberry muffins with a soft, fluffy texture.

    How do I make almond flour blackberry muffins?

    Almond flour is one of the gluten-free flours used in the blackberry muffins. You can replace the gluten-free 1:1 flour with more almond flour to make delicious almond flour blackberry muffins.

    How long can you freeze blackberries?

    You can freeze blackberries for up to 6 months when stored properly in an airtight container in the freezer. They can last this long without getting freezer burned or losing flavor.

    Are these low carb blackberry muffins?

    There are about 26g of carbs in one blackberry muffin. This may be less carbs per serving than other muffin recipes, since these muffins are made with gluten-free flour.

    Can you use frozen blackberries in muffins?

    Yes, you can use fresh or frozen blackberries in muffins. You can also use fresh or frozen blueberries in muffins with great results.

    Storing & Freezing

    Store the leftover muffins in an airtight container at room temperature for 5-7 days. You may also store them in the fridge, but they are fine at room temperature.

    Freezing Blackberries

    You can freeze dry blackberries in an airtight container in the freezer for up to 6 months. Be sure they are fully dry before storing them, or the water will freeze around the blackberries and can cause freezer burn.

    To freeze the blackberry muffins, place them in an airtight container in the freezer to last for 2-3 months. Let them thaw for at least an hour at room temperature before serving again.

    More Muffin Recipes

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    • a stack of two vegan raspberry muffins.
      Healthy Vegan Raspberry Muffins (Oil-Free)
    • a dairy-free chocolate chip muffin on parchment paper with a bite taken out of the side.
      Healthy Dairy-Free Chocolate Chip Muffins (No Egg)
    • Almond Flour Banana Muffins

    Did you make these vegan blackberry muffins? Please leave a rating and review below. I would love to know how you liked them! If you post a photo on Instagram and tag me, I would love to share it. For more recipes, follow me on Pinterest and join my email list to stay updated with new and exclusive content.

    Recipe

    vegan blackberry muffins on muffin liners

    Vegan Blackberry Muffins

    Samantha Ensinger
    These vegan blackberry muffins are super soft, fluffy, and easy to make. They are made with almond flour and naturally sweetened with maple syrup, making them gluten-free and refined-sugar free. They are ready in less than 30 minutes, and you only need one bowl.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 12 muffins
    Calories 170 kcal

    Equipment

    • 1 Muffin Tin
    • 12 Muffin Liners
    • 1 Mixing Bowl

    Ingredients
      

    • ¼ cup melted coconut oil
    • ¾ cup unsweetened plant milk
    • ½ cup pure maple syrup
    • 2 tablespoons lemon juice
    • 2 teaspoons pure vanilla extract
    • 1 ¼ cups gluten-free 1:1 flour with xanthan gum
    • 1 ½ cups superfine blanched almond flour
    • 2 ¼ teaspoons baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup blackberries fresh or frozen

    Instructions
     

    • Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with 12 liners. Lightly spray them with non-stick cooking spray, then set aside.
    • In a large bowl, whisk together the melted coconut oil, plant milk, maple syup, lemon juice, and vanilla extract until smooth and well combined.
      ¼ cup melted coconut oil, ¾ cup unsweetened plant milk, ½ cup pure maple syrup, 2 tablespoons lemon juice, 2 teaspoons pure vanilla extract
    • Add the gluten-free flour, almond flour, baking powder, baking soda, and salt. Stir until just combined.
      1 ¼ cups gluten-free 1:1 flour, 1 ½ cups superfine blanched almond flour, 2 ¼ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
    • Gently fold in the blackberries, being careful not to crush them. Be careful not to overmix.
      1 cup blackberries
    • Transfer the muffin batter evenly into the prepared muffin cups until they are about ¾ of the way full.
    • Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool in the tin for a few minutes before removing.

    Notes

    Store the muffins in an airtight container at room temperature for 5-7 days.
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    Reader Interactions

    Comments

    1. Autumn says

      March 06, 2022 at 10:14 pm

      5 stars
      These blackberry muffins are so yummy!! I love that they are gluten free and sugar free too. You really can’t taste the difference. I used frozen blackberries and they were amazing!! They are perfect for a quick breakfast before work.

      Reply
    2. Billy says

      March 07, 2022 at 5:16 pm

      5 stars
      These muffins were delicious and had a great texture even though they're gluten-free!

      Reply
    3. Andrea says

      March 07, 2022 at 6:15 pm

      5 stars
      these muffins are so delicious! love the texture as well. so good!!

      Reply
    4. Jan says

      March 07, 2022 at 8:04 pm

      5 stars
      I found some wild blackberries and found this recipe. Perfect! The family loved them

      Reply
    5. Holly says

      March 07, 2022 at 8:57 pm

      5 stars
      These muffins were a hit at my ladies' brunch! They came out perfectly fluffy and everyone loved the berries inside!

      Reply
    6. Stef says

      March 07, 2022 at 10:40 pm

      5 stars
      We have been on a muffin kick over here because my daughter loves them, these looks great! Will try thanks!

      Reply
    7. Josh says

      March 08, 2022 at 12:59 am

      5 stars
      Easy to make and healthy breakfast option for the kiddos! This was a delicious muffin recipe.

      Reply
    8. Grace Tejero says

      March 08, 2022 at 2:08 am

      5 stars
      Thanks for the recipe! It was so easy to make and I must say that it exceeded my expectations. It's so delicious!

      Reply
    9. nancy says

      March 08, 2022 at 4:47 pm

      5 stars
      i love how you stuffed the center with blackberries, its amazing every bite

      Reply
    10. Nova says

      March 09, 2022 at 2:48 pm

      Could you substitute blueberries or raspberries for the blackberries?

      Reply
      • author says

        March 09, 2022 at 3:10 pm

        Hi Nova,
        Yes! You can use blueberries or raspberries instead of blackberries and they will come out just fine. I encourage you to read the "easy muffin variations" section of the blog post for tips on how to use raspberries in the muffins! Let me know how they come out. Enjoy!

        Reply
    11. Anna - Vegnfit says

      March 29, 2022 at 12:51 pm

      5 stars
      Those muffins are super cute and so delicious. Enjoyed them very much.

      Reply
    12. Val says

      January 11, 2023 at 10:19 pm

      Hello, would love to try this recipe for my toddler who can’t have eggs…can I use all almond flour though, and omit the xanthun gum flour? Sorry if I missed a note about this very topic.

      Reply
      • Samantha Ensinger says

        January 17, 2023 at 5:15 pm

        Hi Val,
        Thank you for your question. I have not tried making these muffins with all almond flour. The gluten-free all-purpose flour (with the xanthan gum) helps provide structure to the muffins since they do not have eggs to help bind them together. You are welcome to try the muffins with all almond flour, but please let me know how they turn out so I can advise other readers in the future. Apologies that I can't be more help here! Until I try it myself, it is hard to know exactly how they will turn out with ingredient substitutions. I appreciate you asking!

        Reply

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    Samantha, owner of savor the spoonful

    Hi, I'm Samantha! I created Savor The Spoonful during my sophomore year of college with the goal of sharing dietary-friendly recipes that are truly delicious. I'm passionate about inspiring others to live a life without food rules and dieting. That means enjoying desserts like these, and having fun while doing so. Learn more about me.

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