Vegan Blackberry Muffins These fluffy, moist, and delicious muffins are so easy to prepare. Made with simple ingredients including juicy blackberries and vegan yogurt baked with a sweet crumble topping.
Who doesn't love homemade muffins? Particularly these soft, scrumptious vegan blackberry muffins fresh from the oven. Imagine relaxing in a comfortable chair with a cup of coffee or tea and one of these lovelies. Sounds good, doesn't it? It's no wonder muffins are a mainstay in coffee houses like Starbucks. They're a perfect grab & go breakfast or afternoon snack!
I like to bake a batch of these muffins when we have company staying with us. It's nice to have a basket of them along with banana, blueberry, raspberry, or oatmeal muffins on the kitchen counter so guests can help themselves if they want something to nibble on.
What to expect when you taste these vegan blackberry muffins
If you enjoy baking muffins, I think you going to love this recipe. These vegan blackberry crumble muffins have a wonderfully soft, dense texture enhanced by the addition of plain dairy-free yogurt. The batter is not overly sugary, allowing the bright flavor of the berries to shine through. Finally, they are crowned with a crumble topping, providing a light and lovely layer of sweetness with each bite.
Why you will love this blackberry muffin recipe
- Easy to prepare!
- No electric mixer required
- They're irresistibly tasty!
- Kids love them
- 100% vegan
🌱Ingredient Notes
🥕This recipe is made in two parts:
- Muffin batter
- Crumble topping
If you prefer to skip the crumble topping, you certainly can. Personally, I think it adds a yummy extra layer of sweet, buttery flavor and texture, however, the basic vegan blackberry muffins are simply scrumptious all on their own as well. You choose!
Muffin Batter
🥕See the printable recipe card below for quantities & details
Blackberries - fresh or frozen
Flour - I prefer organic unbleached all-purpose flour in most quick bread and muffin recipes. It creates a nice light texture.
Sugar - I use organic vegan granulated sugar and brown sugar.
Salt
Baking powder and baking soda - Provides leavening, which helps the batter rise as the muffins bake. I suggest keeping a fresh supply of both on hand, as baking soda and baking powder can lose their rising oomph over time.
Egg replacer - I used a powdered egg replacer that I mixed with water before adding to the batter. There are many other options you can use as well. See the infographic below for more tips on vegan egg substitutes.
Non-dairy yogurt - Plain, unsweetened. Adds moisture and a richness to the muffins. I used a cashew-based yogurt, but you can use any plain vegan yogurt you prefer. If you don't have plain yogurt on hand, you can substitute it with vanilla yogurt or vegan sour cream.
Vegan butter - Adds richness, flavor, and moisture. If you prefer not to use butter, substitute with an equal amount of coconut oil or applesauce.
Non-dairy milk - Your choice. I used rice milk in this recipe.
Vanilla extract
Crumble Topping
What can I use instead of eggs in baking?
Most traditional recipes for baked goods such as cakes, cookies, muffins, and quick breads specify eggs as an essential ingredient. Eggs act as binders, add moisture and help create a fluffy texture. The bad news is eggs are not vegan. The good news is it's quite easy to substitute eggs in baking recipes by using vegan ingredients. Simply replace the equivalent of one egg with any of the suggested ingredients below.
🌱Instructions
Preheat oven to 400℉/200℃
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. In a smaller bowl, pour egg replacer, melted butter, yogurt, milk, and vanilla.
3. Whisk or stir wet ingredients together thoroughly.
4. Gradually add wet mixture to dry ingredients.
🥕Note: Be careful not to over-stir the batter, as it can make the texture of the muffins too dense and chewy.
5. Using a silicone spatula or large spoon, stir by hand until just combined and no flour pockets remain. The batter will be thick.
6. Rinse fresh blackberries in water and remove any overly soft berries or stems.
7. Sprinkle berries with 1-2 teaspoons of flour and toss to lightly coat. It can help prevent the berries from sinking to the bottom of the muffins (this step is optional).
8. Add berries to the batter.
9. Gently stir the berries into the batter just enough until they're evenly combined. Try not to crush the berries or your batter will become quite purple.
10. Lightly grease the cups of a muffin tin using butter or cooking oil. You can also use paper cupcake liners if you prefer. Fill each cup almost to the top with batter.
🥕Muffin Top Tip
For a classic mushroom-shape muffin top, fill the tin just below the top of each cup so the batter spreads over the edge while baking. For these vegan blackberry muffins, I suggest lightly pressing the crumble topping onto the batter before baking. It will help make the crumbs stick to the baked muffins.
11. In a small mixing bowl, combine butter, flour, granulated and brown sugar until crumbly. I find a pastry cutter works really well for this job, but you can also use a fork or your fingers.
12. Spoon or sprinkle the tops of each un-baked muffin with the crumble mixture. Use as much or as little as you like.
13. Place the muffin tin on the middle rack of the preheated 400℉/200℃ oven. Bake for 18-20 minutes until the tops spring back when lightly pressed or an inserted toothpick comes out with a few crumbs, but not wet. Allow the muffins to cool a bit before removing from tin. Enjoy!
🌱Variations
You can have fun with this recipe by swapping out or adding some ingredients such as:
- Berries (fresh or frozen) Boysenberries, raspberries, cranberries, blueberries
- Apples - peeled and diced
- Raisins
- Nuts (chopped) Pecans, walnuts,
- Coconut (flaked)
- Spice - Cinnamon, nutmeg, ginger
If you enjoyed these vegan blackberry muffins with crumble topping, you might like to check out this tasty recipe for Vegan Strawberry Muffins.
🌱FAQ's
What type of plant-based milk works best for vegan muffins?
Any non-dairy milk such as almond, soy, oat, rice, cashew or coconut milk can be used. Choose one that complements the flavors in the recipe.
Can I make these muffins ahead of time?
Yes, you can bake the muffins ahead of time and store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.
How do I know when the muffins are fully baked?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs clinging to it, the muffins are done. Be careful not to overbake them to keep them moist.
Can I make these muffins oil-free?
Yes, you can try substituting the vegan butter in the batter with applesauce or mashed bananas for an oil-free option. However, this may slightly alter the texture and flavor of the muffins. I don't recommend replacing the butter used in the crumble topping, as it is necessary for the flavor and texture.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Blackberry Muffins (vegan) with Crumble Topping
Equipment
- 2 mixing bowls
- 1 silicone spatula or large spoon
- 1 Pastry cutter or fork
- 1 Muffin tin or cupcake pan
Ingredients
Blackberry Muffin Batter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 egg vegan egg replacer* *equivalent to one egg
- 1 cup vegan yogurt plain
- ½ cup vegan butter melted
- ½ cup vegan milk
- 1 teaspoon vanilla extract
- 2 cups blackberries fresh or frozen
Crumble Topping
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup vegan butter
Instructions
Blackberry Muffin Batter
- Preheat oven to 400℉/200℃
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Â In a smaller bowl, pour egg replacer, melted butter, yogurt, milk, and vanilla.
- Whisk or stir wet ingredients together thoroughly.
- Gradually add wet mixture to dry ingredients.
- Using a silicone spatula or large spoon, stir by hand until just combined and no flour pockets remain. The batter will be thick.
- Rinse fresh blackberries in water and remove any overly soft berries or stems.
- Sprinkle berries with 1-2 teaspoons of flour and toss to lightly coat. It can help prevent the berries from sinking to the bottom of the muffins (this step is optional).
- Gently stir the berries into the batter just enough until they're evenly combined. Try not to crush the berries or your batter will become quite purple.
- Lightly grease the cups of a muffin tin using butter or cooking oil. You can also use paper cupcake liners if you prefer. Fill each cup almost to the top with batter.
Crumble ToppingÂ
-  In a small mixing bowl, combine butter, flour, granulated and brown sugar until crumbly. I find a pastry cutter works really well for this job, but you can also use a fork or your fingers.
- Spoon or sprinkle the tops of each un-baked muffin with the crumble mixture. Use as much or as little as you like. Lightly press the crumbs onto the batter.
- Place the muffin tin on the middle rack of the preheated 400℉/200℃ oven. Bake for 18-20 minutes until the tops spring back when lightly pressed or an inserted toothpick comes out with a few crumbs, but not wet. Allow the muffins to cool before enjoying. Remove from tin and enjoy!
Notes
Baking Tip
Be careful not to over-stir the batter, as it can make the texture of the muffins too dense and chewy.Muffin Top Tip
For a classic mushroom-shape muffin top, fill the tin just below the top of each cup so the batter spreads over the edge while baking. For these vegan blackberry muffins, I suggest lightly pressing the crumble topping onto the batter before baking. It will help make the crumbs stick to the baked muffins.Variations
You can have fun with this recipe by swapping out or adding some ingredients such as:- Berries (fresh or frozen) Boysenberries, raspberries, cranberries, blueberries
- Apples - peeled and diced
- Raisins
- Nuts (chopped) Pecans, walnuts,
- Coconut (flaked)
- Spice - Cinnamon, nutmeg, ginger
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Liz says
Liz says
Blackberries are so delicious in muffins, yum!!
Connie says
Looking for that perfect little something sweet and satisfying to nibble on? Might I suggest these yummy vegan blackberry muffins? They're so easy to make and even easier to enjoy!