Blackberry Muffin Recipe is something that I always try to keep on hand. First of all, they are delicious, second, they are easy to make and store in the freezer for another occasion. Vegan Blackberry Muffins make a great snack, breakfast, treat, and you can make them healthy 🙂 A lot of my friends are vegan and I’m trying to adapt too, so here I will share a Vegan Blackberry Muffins recipe, but I will also mention what to do If you’re not a vegan or cooking for non-vegan friends.
This falls somewhere in the middle on the healthy scale. Blackberries have great flavor and the muffins have smooth texture. Since I am always looking for new foods to feed my friends and ways to get fruits and vegetables into our diet, these muffins fit the bill very well.
You can use fresh or frozen berries, like always, but if you use the frozen variety, be use to dry them fairly well so that they don’t make your muffins gummy.
Vegan Blackberry Muffins Ingredients
- 2½ cups all-purpose flour
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup vegan yogurt
- 1/2 cup melted coconut oil
- 1/4 cup water (or any plant milk)
- 1 cup sugar
- 1 tsp. vanilla extract
- 1½ cups (about 5-6 oz) blackberries, cut in half
- 2 tablespoons flax meal
Optional:
- cinnamon to sprinkle
Non-Vegan Blackberry Muffins Ingredients
- 2½ cups all-purpose flour
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 large eggs
- 1 cup sour cream
- 1 tsp. milk
- 1 cup sugar
- 8 tbsp. unsalted butter, melted and still warm
- 1 tsp. vanilla extract
- 1½ cups (about 5-6 oz) blackberries, cut in half
You’ll also need:
- 12 or 18-cup muffin tin sheet or paper or silicone muffin cups
- 2 bowls
- a toothpick
Directions for Vegan Blackberry Muffins
If you’re using frozen berries, lay them on paper towels and let paper absorb excess liquid.
- Position rack in center of the oven and preheat to 400°F (200C).
- In a bowl, sprinkle the flax meal on blackberries and stir to coat. Set aside.
- Stir together dry ingredients in a mixing bowl.
- Add and stir melted coconut oil, vegan yogurt, and vanilla.
- Add blackberries and stir to combine. The mixture will have a swirled appearance. Do not overmix.
- Grease 18 muffin tins or line with paper muffin cups.
- Pour batter equally into the cups. Sprinkle a pinch of sugar or cinnamon on each muffin. (See below if using)
- Bake 17-20 minutes (or longer). Check the muffins with a toothpick: insert it into 1 or 2 of the muffins and if it comes out clean, they are done.
- Let cool for 2 to 3 minutes before removing it from the pan. If not serving hot, let cool on a rack.
For Non-Vegan Blackberry Muffins follow the same directions just with milk, eggs and butter.