Vegan Blackberry Muffins with Almond Flour

These Vegan Blackberry Muffins are the perfect breakfast muffin! Moist and delicious, these muffins make the perfect morning meal prep or sweet afternoon treat!

Spring is here! One of my favorite things about Spring is the fresh fruit and the warmer weather. These Vegan Blackberry Muffins are the perfect embodiment of Spring. Moist and delicious these Blackberry Muffins are the perfect sweet afternoon treat or meal prep breakfast. They come together in just half an hour and are perfect for the season!

For some other great muffin recipes, check out these Gluten-Free Zucchini Muffins, these Vegan Lemon Poppyseed Muffins, these Banana Carrot Muffins or these Healthy Banana Blueberry Oatmeal Muffins!

Jump to:

• What Makes These The Best Vegan Blackberry Muffins
• Ingredient Notes
• Instructions
• Substitutions
• Variations
• FAQ's
• Equipment
• Storage
• Top tips
• Other Great Breakfast Ideas!
• Vegan Blackberry Muffins with Almond Flour
• Food safety

What Makes These The Best Vegan Blackberry Muffins

• Whole-Food Plant-Based- These Vegan Blackberry Muffins are healthy and delicious! Full of whole foods, these muffins are also gluten-free! They are the perfect treat!
• Under 10 Ingredients- There are less than 10 ingredients in this recipe which makes these blackberry muffins the perfect budget meal! Most of the ingredients you will already have in your pantry!
• Less than 30 Minutes- These muffins are ready in just 30 minutes from start to finish. It makes them the perfect recipe to make for a potluck or meal prep!

Ingredient Notes

• Vegan Butter- The vegan butter helps to give these muffins a rich, buttery taste. If you aren't a fan of vegan butter, feel free to swap it for coconut oil.
• Almond Flour- To keep these gluten-free, I used Almond Flour. Almond Flour gives these muffins a rich, nutty flavor. Feel free to swap it with your favorite gluten-free flour blend.
• Coconut Sugar- These muffins are also refined sugar-free thanks to the coconut sugar. If you don't have coconut sugar on hand, you can sweeten with maple syrup or agave.
• Blackberries-These wouldn't be blackberry muffins without the blackberries! I like to buy mine at my local farmer's market or buy organic to keep them free of pesticides.

See the recipe card for the full ingredient list and quantities.

Instructions

• Preheat the oven to 350 degrees and spray a muffin tin with nonstick cooking spray
• Make the flax egg and set aside
• Add the lemon juice to the almond milk and let sit for 5 minutes.
• In a large mixing bowl, stir together dry ingredients: flour, baking powder, and salt
• In a separate bowl, whisk together the melted vegan butter, coconut sugar, flax eggs, vanilla, and the almond milk.

• Slowly add the dry ingredients to the wet ingredients and stir until just incorporated. The batter will be extra thick.
• Gently fold in the blackberries until fully combined, but don't overmix. Be careful not to smush the blackberries.
• Scoop the batter into muffin tins, filling ⅔ of the way full.  
• Bake the muffins for 25 minutes until a toothpick comes out clean.

Hint: Adding lemon juice to milk allows the milk to curdle a bit and become buttermilk. We apply the same technique to the almond milk to create a vegan version of buttermilk.

Substitutions

• Almond Flour - If you don't like the taste or texture of almond flour, feel free to swap it with your favorite Gluten-Free Flour blend.
• Coconut Sugar - If you prefer to stay away from coconut sugar, you can swap it with maple syrup or agave to keep these refined sugar-free.
• Almond Milk - I use Almond milk because it is what I always have on hand, however feel free to use your favorite plant milk. I would stay away from canned coconut milk as that will be too thick.

Variations

• Blueberries - Feel free to make this recipe with different types of fruit. I love making this with blueberries or raspberries!
• Blackberry Lemon - To make Blackberry Lemon Muffins, add the zest of one lemon and ¼ cup lemon juice to the batter. Reduce the amount of almond milk by ¼.
• Streusel Topping - Cut some frozen vegan butter into almond flour to make a delicious streusel topping to put on your muffins before baking!

Check out this Blackberry Lemon Bread for another delicious Spring recipe, or these Almond Flour Peanut Butter Cookies!

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

• Muffin tin
• Mixing Bowls
• Measuring Spoons and Cups

Storage

Let the muffins cool completely, then place them in an airtight container. Add the muffins in a single layer, then cover and refrigerate. They will stay good for up to 1 week in the refrigerator.

You can also store the muffins at room temperature for about 2 to 3 days. Due to the high moisture content, they will spoil quicker if left at room temp. I like to reheat briefly before enjoying.

Alternatively, you can freeze the muffins for up to 3 months. I like to thaw overnight in the fridge and then rewarm briefly before serving.

Top tips

• The batter for the muffins will be VERY thick. Don't worry though because that means we are going to get nice, tall muffins!
• Let the muffins cool completely before removing them from the muffin cups. The muffins are less likely to stick and more likely to come away clean if they are cool.
• Blackberries can vary widely in sweetness depending on how ripe they are. If you're using fresh blackberries taste one and adjust the coconut sugar if necessary.

Other Great Breakfast Ideas!

• Easy Vegan Sausage and Crescent Roll Breakfast Casserole
• The Best Loaded Breakfast Casserole without eggs
• Vegan Pumpkin Cinnamon Rolls
• Blue Spirulina Smoothie Bowl
• Vegan French Toast Casserole
• Vegan Overnight Oats with Protein Powder

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.