vegan blackberry muffins

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.

Vegan Blackberry Muffins

coconut oil

plant milk

maple syrup

lemon juice

vanilla extract

gluten-free 1:1 flour (with xanthan gum)

almond flour

baking powder

baking soda

salt

blackberries (fresh

Preheat oven and prepare a muffin tin.

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.

Whisk the wet ingredients.

In a large bowl, whisk together the melted coconut oil, plant milk, maple syup, lemon juice, and vanilla extract until smooth and well combined.

Stir in the dry ingredients.

Add the gluten-free flour, almond flour, baking powder, baking soda, and salt. Stir until just combined.

Fold in the blackberries.

Gently fold in the blackberries, being careful not to crush them. Be careful not to overmix.

Transfer batter to muffin tin.

Transfer the muffin batter evenly into the prepared muffin cups until they are about 3/4 of the way full.

Bake the blackberry muffins.

Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool in the tin for a few minutes before removing.

Delicious, moist, easy-to-make vegan gluten-free blackberry muffins that can be made with either fresh or frozen berries. This tasty homemade treat is dairy-free, egg-free, and perfect to serve as snacks or at breakfast or brunch.

Gluten-Free Blackberry Muffins (Vegan)

flax seeds

water

(100 grams) sugar

(123 grams) plain unsweetened applesauce

(135 grams) fresh blackberries ((chop if large, frozen can be used, see notes below))

turbinado sugar ((for sprinkling on top, optional))

Preheat oven

Make flax eggs

Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.

Prepare muffin pan

Line a muffin pan with liners or generously grease the inside of each cup with coconut oil.

Mix dry ingredients

In a small bowl, whisk together the flour, baking powder, and salt.

Mix wet ingredients

In a medium bowl, mix the sugar, applesauce, coconut oil, vanilla, and flax eggs until blended.

Add dry ingredients to wet ingredients

Slowly add the dry mixture to the wet mixture and stir until combined. Fold in the blackberries.

Divide batter into pan

Using a spoon or a large scoop, divide batter into the 12 muffin cups.

sprinkle with sugar

If using, sprinkle turbinado sugar on top of each muffin.

Bake

Bake for 18 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean.

Cool

Let muffins cool in the muffin pan for a few minutes and then remove and place them on a cooling rack.

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Top 2 vegan blackberry muffins recipes from across the web

The most viewed vegan blackberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Blackberry Muffins

Gluten-Free Blackberry Muffins (Veg...

The most viewed vegan blackberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine