Perfectly Fluffy Vegan Blackberry Muffins

Perfectly Fluffy Vegan Blackberry Muffins

There is something magical about the combination of juicy blackberries and fluffy muffins. Add a compassionate, plant-based twist to the mix, and you have a winning recipe for joy!

Vegan blackberry muffins are a delightful snack and a great way to enjoy seasonal fruit, nourish your body, and adopt a kinder kitchen approach.

Whether you’re a dedicated vegan or just looking for a dairy-free and egg-free treat, this blog will take you through everything you need to know—from ingredients and baking tips to storage and variations.

Why Choose Vegan Baking?

Vegan baking eliminates animal products, such as eggs, butter, and milk, and replaces them with plant-based alternatives. Here’s why it’s a great choice:

1. Healthier Ingredients

Vegan baking avoids cholesterol-rich eggs and dairy, replacing them with heart-healthy oils, plant-based milks, and fibre-packed alternatives like flaxseed or whole grains. This makes your treats lighter, easier to digest, and more nourishing without sacrificing flavour or texture.

2. Kind To Animals

By skipping animal-derived ingredients, vegan baking ensures no harm is done to hens, cows, or bees. It promotes a compassionate kitchen where delicious food is created with empathy, aligning your sweet moments with ethical, cruelty-free choices.

3. Planet-Friendly Choice

Plant-based ingredients reduce greenhouse gas emissions associated with animal husbandry while requiring less land and water.

Vegan baking actively supports environmental sustainability, making every bite a simple yet meaningful step toward a healthier planet.

4. Allergy-Friendly

Vegan baking naturally excludes dairy and eggs, two of the most common allergens. This makes plant-based recipes safer for family gatherings, potlucks, or school snacks, ensuring more people can enjoy baked goods worry-free.

5. Creative And Flexible

Vegan baking sparks creativity through ingredient swaps, such as egg substitutes like flax eggs, mashed bananas, applesauce, or nut butters. These alternatives often enhance flavour and texture, turning ordinary recipes into exciting favourites that surprise and delight your taste buds.

6. Inclusive For Everyone

Vegan baking is welcoming to a wide range of diets — whether someone’s vegan, lactose intolerant, allergic to eggs, or simply curious about healthier choices. It ensures everyone can share the same table and enjoy the same treat.

Exploring Vegan Blackberry Muffins

Looking to elevate your muffin game? These unique Vegan Blackberry Muffin recipes are so beyond the basics! Soft, fluffy, and bursting with juicy blackberries, this recipe blends wholesome plant-based ingredients with a gourmet twist for bakery-style results at home.

1. Vegan Lemon Poppy Seed Blackberry Muffins

These Vegan Lemon Poppy Seed Blackberry Muffins balance zesty lemon and sweet blackberries. Light, fluffy, and bursting with bright flavours, they’re ideal for breakfast, tea-time, or a healthy dessert.

Prep time: 10 minutes | Cook time: 22–25 minutes | Total Time: 35 minutes | Servings: 12 muffins

Ingredients

• All-purpose flour: 1½ cups
• Organic cane sugar: ¾ cup
• Poppy seeds: 2 tablespoons
• Baking powder: 2 teaspoons
• Sea salt: ½ teaspoon
• Oat milk: ¾ cup
• Coconut oil: ¼ cup, melted (or neutral oil)
• Fresh lemon juice: 2 tablespoons
• Lemon zest: 1 tablespoon
• Vanilla extract: 1 teaspoon
• Fresh blackberries: 1¼ cups

Method

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. Mix flour, sugar, poppy seeds, baking powder, and sea salt in a bowl.
3. In another bowl, whisk milk, oil, lemon juice, zest, and vanilla.
4. Slowly merge the wet and dry elements using gentle motions until they are fully integrated.
5. Gently fold blackberries into the batter.
6. Pour the batter into muffin cups, filling each ¾ of the way to the top.
7. Leave in the oven for 22–24 minutes, checking for doneness when a tester comes out dry.
8. Give the muffins 10 minutes to set in the pan before shifting them to a cooling rack.

Nutrition Facts (per muffin)

• Calories: ~180
• Protein: 2g
• Carbohydrates: 25g
• Fibre: 2g
• Sugars: 12g
• Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 0mg
• Sodium: 120mg

Health Benefits

These muffins offer antioxidants from blackberries, as well as iron and calcium from poppy seeds. Plant-based oils replace saturated fats, and the fibre-rich ingredients help with digestion, making these muffins a heart-healthy, dairy-free, and energy-sustaining snack for any time of day.

2. Vegan Blackberry Oat Streusel Muffins

Vegan blackberry muffins like these oat streusel delights make a wholesome and flavourful choice for any cozy breakfast or snack.

The tender oat-based crumb pairs perfectly with juicy blackberries, while the crunchy streusel topping adds a bakery-style finish. Perfect for breakfast, brunch, or a comforting snack.

Prep time: 12 minutes | Cook time: 22–25 minutes | Total Time: 35–40 minutes | Servings: 12 muffins

Ingredients For The Muffins

• Whole wheat flour: 1¼ cups
• Rolled oats: ¾ cup
• Maple syrup: ½ cup
• Baking soda: 1 teaspoon
• Sea salt: ½ teaspoon
• Vegan buttermilk: see below
• Olive oil: ⅓ cup
• Vanilla extract: 1 teaspoon
• Fresh blackberries: 1½ cups

Ingredients For The Vegan Buttermilk

• Almond milk: ¾ cup
• Apple cider vinegar: 1 tablespoon

Ingredients For The Streusel Topping

• Rolled oats: ¼ cup
• Brown sugar: 2 tablespoons
• Coconut oil: 2 tablespoons, solid
• Cinnamon: ¼ teaspoon

Method

1. Preheat oven to 350°F (175°C). Line a muffin tray with paper liners.
2. Measure the flour, oats, baking soda, and sea salt into a bowl, stirring to blend evenly.
3. Whisk almond milk with vinegar, maple syrup, oil, and vanilla. In another bowl, let it sit for 3–5 minutes.
4. Slowly merge the wet and dry elements, using restrained motions, until fully integrated.
5. Fold blackberries in carefully to avoid smashing them.
6. Using a fork, combine the streusel topping ingredients in a small bowl and mix until crumbly.
7. Spoon into muffin cups and top with the streusel mixture.
8. Bake for 22–25 minutes or until golden and a toothpick comes out clean.
9. Once removed from the oven, leave the muffins undisturbed in the pan for 10 minutes before placing them on a cooling rack.

Nutrition Facts (per muffin)

• Calories: ~210
• Protein: 3g
• Carbohydrates: 28g
• Fibre: 3g
• Sugars: 11g
• Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 160mg

Health Benefits

Whole oats provide long-lasting energy, fibre, and heart-supporting beta-glucan. Blackberries offer antioxidants and vitamin C for immune health.

Plant-based oils and buttermilk alternatives reduce cholesterol, making these muffins a nourishing, heart-friendly choice for morning routines or midday snacks.

3. Vegan Blackberry Almond Muffins

Enjoy the perfect blend of tart blackberries and rich almond flavour in these plant-based muffins, finished with a subtle nutty crunch.

Bursting with juicy blackberries and topped with crunchy sliced almonds, these vegan blackberry almond muffins make an ideal plant-based treat for breakfast, afternoon tea, or a healthy snack.

Prep time: 10 minutes | Cook time: 22–24 minutes | Total Time: 35 minutes | Servings: 12 muffins

Ingredients

• All-purpose flour: 1½ cups
• Almond flour: ½ cup
• Cane sugar: ⅔ cups
• Baking powder: 2 teaspoons
• Sea salt: ½ teaspoon
• Soy milk: ¾ cups
• Neutral oil (like canola or sunflower): ¼ cup
• Almond extract: 1 teaspoon
• Vanilla extract: 1 teaspoon
• Fresh blackberries: 1½ cups
• Almonds: ¼ cup, sliced (for topping)

Method

1. Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
2. Whisk together all-purpose flour, almond flour, sugar, baking powder, and sea salt in a large bowl.
3. Whisk soy milk, oil, almond, and vanilla extract in a separate bowl until smooth. Combine the wet and dry ingredients with light stirs – stop as soon as they come together.
4. Gently fold blackberries into the batter, keeping them as whole as possible.
5. Fill the muffin cups with batter, leaving a little room at the top for rising.
6. Leave in the oven for 22–24 minutes, checking for doneness when a tester comes out dry. Give the muffins 10 minutes to set in the pan before shifting them to a cooling rack.

Nutrition Facts (per muffin)

• Calories: ~200
• Protein: 3g
• Carbohydrates: 24g
• Fibre: 2g
• Sugars: 10g
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 140mg

Health Benefits

These muffins offer healthy fats and vitamin E from almonds, plus fibre and antioxidants from blackberries. Dairy-free and egg-free, they support heart health while being kind to digestion, making them a nourishing snack for energy and wellness.

4. Vegan Blackberry Chia Muffins

Vegan blackberry muffins like these chia-infused ones are a delicious and nutritious way to enjoy the goodness of blackberries and chia seeds in a soft, satisfying treat.

Slightly sweet, smooth and super enjoyable, they make a nourishing breakfast or snack packed with fibre, healthy fats, and plant-powered goodness.

Prep time: 10 minutes | Cook time: 20–22 minutes | Total Time: 32 minutes | Servings: 12 muffins

Ingredients

• Whole wheat or spelt flour: 1 ½ cups
• Chia seeds: 2 tablespoons
• Maple syrup or agave nectar: ¾ cup
• Baking powder: 2 teaspoons
• Cinnamon: ½ teaspoon
• Sea salt: ½ teaspoon
• Almond milk: ¾ cup
• Avocado oil or melted coconut oil: ¼ cup
• Vanilla extract: 1 teaspoon
• Fresh blackberries: 1½ cups

Method

1. Preheat oven to 375°F (190°C). Line or lightly grease a 12-cup muffin tray.
2. Mix flour, chia seeds, baking powder, cinnamon, and sea salt in a large bowl.
3. Whisk almond milk, maple syrup, oil, and vanilla in another bowl until well combined.
4. Slowly merge the wet and dry elements, using restrained motion until fully integrated.
5. Carefully fold in blackberries to distribute evenly without breaking them apart.
6. Portion the batter into each muffin well, leaving about ¼ space at the top.
7. Portion the batter into each muffin well, leaving about ¼ space at the top.
8. Give the muffins 10 minutes to set in the pan before shifting them to a cooling rack.

Nutrition Facts (per muffin)

• Calories: ~195
• Protein: 3g
• Carbohydrates: 27g
• Fibre: 4g
• Sugars: 11g
• Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 140mg

Health Benefits

Chia seeds add fibre, omega-3s, and minerals that support heart, brain, and bone health. Combined with antioxidant-rich blackberries, these muffins provide lasting energy, aid digestion, and support immunity — all in a tasty, plant-based, dairy-free package.

5. Vegan Blackberry Coconut Muffins

Vegan blackberry muffins like these coconut-infused treats offer a deliciously tropical twist on the classic berry muffin, making them perfect for any time of day.

The creamy richness of coconut pairs beautifully with the tartness of blackberries, making these muffins an ideal morning treat or afternoon snack.

Prep time: 10 minutes | Cook time: 22–25 minutes | Total Time: 35 minutes | Servings: 12 muffins

Ingredients

• All-purpose flour: 1½ cups
• Unsweetened coconut: ½ cup, shredded
• Organic cane sugar: ¾ cup
• Baking powder: 2 teaspoons
• Sea salt: ½ teaspoon
• Canned coconut milk (full-fat): ¾ cups
• Melted coconut oil: ¼ cup
• Vanilla extract: 1 teaspoon
• Fresh or frozen blackberries: 1½ cups

Method

1. Preheat oven to 350°F (175°C). Line or lightly grease a 12-cup muffin tray.
2. Mix flour, shredded coconut, sugar, baking powder, and sea salt in a large bowl.
3. Whisk together coconut milk, melted coconut oil, and vanilla extract in another bowl until smooth.
4. Slowly merge the wet and dry elements, using restrained motion, until fully integrated.
5. Fold in the blackberries carefully to avoid breaking them.
6. Portion the batter into the muffin cavities, then add a light dusting of coconut flakes for enhanced texture and flavour.
7. Bake for 22–25 minutes or until golden and a toothpick inserted comes out clean.
8. Give the muffins 10 minutes to set in the pan before shifting them to a cooling rack.

Nutrition Facts (per muffin)

• Calories: ~210
• Protein: 2g
• Carbohydrates: 26g
• Fibre: 3g
• Sugars: 12g
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 150mg

Health Benefits

These muffins provide antioxidants from blackberries and healthy fats from coconut, supporting heart and skin health. Plant-based and dairy-free, the fibre aids digestion while the natural coconut oils offer long-lasting energy and a satisfying texture without animal products.

6. Vegan Blackberry Banana Muffins

These vegan blackberry banana muffins are soft, moist, and naturally sweetened with ripe banana and juicy blackberries—perfect for a healthy breakfast or midday snack.

Prep time: 10 minutes | Cook time: 22–25 minutes | Total time: 35 minutes | Servings: 12 muffins

Ingredients

• All-purpose flour: 1½ cups (190g)
• Ripe banana: ½ cup, mashed (about 1 large banana)
• Unsweetened almond milk: ½ cup (120ml)
• Brown sugar or coconut sugar: ⅓ cup (65g)
• Coconut oil (or other neutral oil): ⅓ cup (80ml)
• Apple cider vinegar: 1 tablespoon
• Vanilla extract: 1 teaspoon
• Baking powder: 1 tablespoon
• Baking soda: ½ teaspoon
• Sea salt: ½ teaspoon
• Ground cinnamon: 1 teaspoon (optional)
• Fresh or frozen blackberries: 1¼ cups, cut in half if large

Method

1. Preheat the oven to 375°F (190°C). Lightly oil or line a muffin tray with paper liners.
2. In a small bowl, mash the banana well until smooth.
3. In a separate cup, mix almond milk and apple cider vinegar. Let it sit for 5 minutes to create vegan “buttermilk.”
4. In a large bowl, combine all dry Ingredients such as flour, baking powder, baking soda, sugar, sea salt, and cinnamon.
5. Add the mashed banana, vegan buttermilk, oil, and vanilla to the dry ingredients. Mix gently until just combined.
6. Carefully fold in blackberries—avoid overmixing to keep the muffins light and fluffy.
7. Scoop batter evenly into the muffin cups, filling each about ¾ full.
8. Until a toothpick inserted in the center comes out clean, bake for 22-25 minutes.
9. After five minutes of cooling in the muffin tray, move the muffins to a wire rack.

Nutrition Facts (per muffin)

• Calories: 170
• Fat: 7g
• Carbohydrates: 26g
• Fibre: 2g
• Sugar: 10g
• Protein: 2g

Health Benefits

These muffins are rich in antioxidants from blackberries, while bananas add potassium and natural sweetness. They use heart-healthy fats and are free of dairy and eggs, making them an ideal choice for anyone seeking a nutritious treat without compromising on taste.

7. Vegan Blackberry Chocolate Chunk Muffins

Vegan blackberry chocolate chunk muffins, especially with rich dark chocolate chunks, offer a delightful blend of fruity sweetness and indulgent chocolate flavour in every bite. Perfect for breakfast, snack, or dessert, they balance fruity brightness and deep chocolatey flavour.

Prep time: 10 minutes | Cook time: 22–24 minutes | Total Time: 35 minutes: 1¼ cups | Servings: 12 muffins

Ingredients

• All-purpose flour: 1½ cups
• Organic cane sugar: ½ cup
• Baking powder: 2 teaspoons
• Baking soda: ½ teaspoon
• Sea salt: ½ teaspoon
• Unsweetened almond milk: ¾ cup
• Apple cider vinegar: 1 tablespoon
• Coconut oil or any neutral oil: ⅓ cup, melted
• Vanilla extract: 1 teaspoon
• Fresh blackberries: 1 cup
• Vegan dark chocolate chunks: ½ cup

Method

1. Prepare your workspace by preheating the oven to 375°F (190°C) and arranging cupcake papers in a 12-muffin tin.
2. Sift and whisk the flour base with granulated sugar, dual-acting leaveners, and a pinch of sea salt in an ample preparation bowl.
3. In another bowl, mix almond milk and apple cider vinegar. Add oil and vanilla to the wet mixture and whisk until smooth.
4. Slowly merge the damp and dry elements, using restrained motions, until fully integrated.
5. Fold blackberries and chocolate chunks into the batter carefully.
6. Divide the batter evenly into muffin cups, filling each about ¾ full.
7. Bake for 22–24 minutes, or until a toothpick is clean (avoid chocolate chunks when testing).
8. Let muffins cool in the tray for 10 minutes, then transfer to a wire rack.

Nutrition Facts (per muffin)

• Calories: ~220
• Protein: 3g
• Carbohydrates: 26g
• Fibre: 3g
• Sugars: 12g
• Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 0mg
• Sodium: 160mg

Health Benefits

Dark chocolate adds antioxidants that boost heart and brain health, while blackberries provide fibre and immune-boosting vitamins.

Dairy-free and egg-free, these muffins support cholesterol balance and make snacking feel both indulgent and nourishing at the same time.

Conclusion

Vegan Blackberry Muffins are the perfect blend of wholesome ingredients and delicious flavour. Whether you love them for breakfast, snack, or dessert, these plant-based treats prove that baking without dairy or eggs can be easy and rewarding.

Packed with juicy blackberries, healthy fats, and natural sweetness, they offer a nourishing and satisfying bite every time. Try these recipes — your taste buds and health will thank you!

I trust you enjoyed this article about the Perfectly Fluffy Vegan Blackberry Muffins. Stay tuned for more blog posts soon. Take care!

JeannetteZ

 

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