Vegan Blackberry Muffins

Vegan Blackberry Muffins Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 25 minutes


2 and 1/4 cups All Purpose Flour (282g)

1 cup White Granulated Sugar (200g)

3 tsp Baking Powder

1/2 tsp Salt

1 cup Vegan Buttermilk (240ml) 1 Tbsp Lemon Juice + Soy Milk up to the 1 cup Line

1/3 cup Applesauce (80ml)

1/3 cup Coconut Oil (80ml) Melted

1 tsp Vanilla Extract

1 and 1/2 cups Blackberries (216g) Chopped

1 tsp All Purpose Flour to roll the blackberries


1Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray. Set aside.

2Sift the all purpose flour into a mixing bowl and add the white sugar, baking powder and salt.

3Prepare the vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line and letting it curdle.

4Add the vegan buttermilk, applesauce, melted coconut oil and vanilla into the mixing bowl and mix into a thick batter.

5Add 1 cup of the blackberries to a bowl with the 1 teaspoon of all purpose flour and toss until lightly coated in the flour. Add the blackberries to the batter and fold in.

6Divide the batter between the muffin partitions of the prepared muffin tray. Add the remaining 1/2 cup of blackberries directly to the top of the muffins.

7Bake for 25 minutes or until lightly browned on top and a toothpick inserted into one of the muffins comes out clean (it may have some blackberries on it and that is fine, but no wet batter).

8Transfer the muffins to a wire cooling rack and allow to cool before serving.

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