Last updated on February 23rd, 2024 at 10:30 pm
There’s something incredibly satisfying about baking homemade muffins, especially when the result is as delightful as these easy vegan blackberry muffins. I’m excited to walk you through how simple and enjoyable it is to create these moist blackberry muffins, a treat that promises both flavor and a rich, moist muffin that vegans and non-vegans alike can enjoy. Whether you’re a long-time vegan or just dabbling in plant-based eating, the allure of moist vegan blackberry muffins, bursting with juicy berries and a soft, tender crumb, is universally appealing. They’re the perfect companion for your morning coffee, a sweet addition to any brunch table, and an ideal snack for those afternoon cravings. And the best part? These easy blackberry muffins come together in a snap, leaving you with more time to savor the joys of homemade goodness. Join me on this baking adventure, where health meets indulgence in every bite.
Jump to Recipe
Gathering Your Ingredients
For the Blackberry Muffins:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup coconut milk from a can (or any plant-based milk of your choice)
– 1/3 cup melted coconut oil (Or vegetable oil. If using coconut oil, make sure your other ingredients are room-temperature so as to not solidify your oil too much before you can mix it in.)
– 1 teaspoon vanilla extract
– 2 cups fresh blackberries (about 8 oz), roughly chopped. If using frozen, thaw first and pat dry.
For the Streusel Topping:
– 6 tablespoons all-purpose flour
– 3 tablespoons brown sugar
– 3 tablespoons granulated sugar
– 3 tablespoons vegetable shortening (solid, not melted. You could also use vegan butter or solid coconut oil)
– 1/2 teaspoon ground cinnamon
Video on How to Make Vegan Blackberry Muffins:
Instructions
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, mix together the coconut milk, coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the blackberries.
6. In a small bowl, combine the streusel topping ingredients: flour, brown sugar, vegetable shortening and ground cinnamon. Use your fingers or a fork to mix until it resembles coarse crumbs.
7. Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
8. Sprinkle the streusel topping evenly over the muffin batter in each cup.
9. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool in the tin for 5 -10 minutes, then transfer them to a wire rack to cool completely.
Enjoy your delicious vegan blackberry muffins with a crunchy streusel topping!
Customizing Your Vegan Blackberry Muffins
Who says you can’t play with your food? Especially when it comes to these easy vegan blackberry muffins, the possibilities for customization are as boundless as your imagination. If you’re anything like me, you’ll find joy in tweaking recipes to suit your personal taste or to surprise someone with a thoughtful twist.
- Consider swapping blackberries for raspberries or blueberries for a different burst of flavor.
- If you’re after a bit of crunch, throw in a handful of chopped nuts – almonds or walnuts work wonders.
- Double the amount of streusel if you really like streusel like I do!
I love experimenting with these moist blackberry muffins, knowing that the base recipe is so forgiving. Whether it’s for a cozy breakfast or a special gathering, these moist vegan blackberry muffins are your canvas for creativity. Remember, each variation not only caters to diverse palates but also accentuates the sheer joy of vegan baking.
Storing and Serving Suggestions
After you’ve baked these easy vegan blackberry muffins and enjoyed their moist and delicious taste, you’ll want to ensure they stay just as perfect for later. Here’s how to keep them moist and flavorsome. Firstly, let the muffins cool completely before storing. This prevents any condensation from making them soggy. Then, store them in an airtight container at room temperature for up to 3 days. If you need them to last longer, pop them into the freezer where they’ll keep for up to a month. Just make sure to wrap them individually in plastic wrap to avoid freezer burn.
When it comes to serving, these muffins are versatile. For breakfast, pair them with a dollop of vegan yogurt and a sprinkle of nuts for extra protein. Or, if you’re hosting a gathering, plate them up with a selection of fruit for a delightful dessert option. If you’ve got leftovers that have been stored, a quick 10-second zap in the microwave will bring back that just-baked warmth and moisture, making your easy blackberry muffins the highlight of any meal or snack time.
Pro Tips for Vegan Blackberry Muffins
Let me just share with you the absolute bliss that comes from whipping up a batch of these easy vegan blackberry muffins. Not only are these muffins delightfully moist and packed with juicy blackberries, but they’re also incredibly straightforward to make. Imagine, in under an hour, having a tray of warm, aromatic muffins ready to devour. My tips for stress-free baking and perfectly yummy began blackberry muffins are:
- Don’t overmix your muffin batter. It’s okay if your muffin batter has a few small lumps in it. If you stir it to the point where your batter is completely smooth, your muffins will come out more dense instead of light and fluffy.
- Use your hands to make the streusel. You could also use a pastry blender if you wanted. I, however, don’t even own a pastry blender. I just find it easier to use my fingers to crumble up the streusel. It makes it much faster and easier!
- Gently (like, gently!) fold in the blackberries. Use a rubber spatula to gently fold in your blackberries. The blackberries will bleed their color all over your batter and turn it a deep purple color. Now, it won’t affect the taste, so don’t worry if this happens to you! It will almost definitely happen to some extent because blackberries (and raspberries) just do that. However, if you gently fold in the blackberries, your muffin batter and your raspberries will maintain their separate colors.
FAQs
Can I freeze these? Yes you can! After they’ve cooled completely, wrap your individual muffins in plastic wrap and then stick them in a freezer bag in the freezer. They’ll last for about a month. I would guess longer, but I’ve never had any last that long!
What if I don’t have vegetable shortening for the streusel? You can also use some solid, room temperature coconut oil for your streusel. I find that coconut oil makes the streusel a little more liquid-y, but still just as yummy!
Can I use frozen blackberries? You definitely can. If using frozen blackberries just thaw them first and pat them very, very dry with some paper towels. Frozen blackberries that have been thawed will bleed their color a little more into your muffin batter, but your muffins will taste the same in the end.
Do I have to make these vegan? Nope! If you want to use cow’s milk instead of coconut milk and melted butter instead of melted coconut oil, go for it! You’ll have a slightly different flavor profile that will be more creamy rather than fruity, but these muffins will still taste delicious!
What truly sets these moist vegan blackberry muffins apart is their flexibility. You can easily customize them to suit your palate or to work with what you have on hand.The end result will still be just as delicious. It’s this versatility that could easily see these easy blackberry muffins become your go-to recipe for breakfasts, snacks, or a sweet finish to any meal. They’re sure to bring joy not just to you, but to anyone lucky enough to enjoy them. Happy baking!
If you liked these vegan blackberry muffins, check out:
Vegan Oreo Muffins
Jam-Filled Banana Muffins
Banana Cookie Butter Muffins
Vegan Blackberry Muffins
Ingredients
Vegan Blackberry Muffins
- 2 cups flour
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup coconut milk from a can or other vegan-friendly milk
- 1/3 cup melted coconut oil or vegetable oil
- 1 tsp vanilla
- 2 cups blackberries roughly chopped
Streusel
- 6 Tbsp flour
- 3 Tbsp brown sugar
- 3 Tbsp granulated sugar
- 3 Tbsp vegetable shortening
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 375°F. Line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix together the coconut milk, melted coconut oil, and vanilla extract. Make sure your coconut milk is room-temperature so your melted coconut oil doesn't solidify.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blackberries.
- In a small bowl, combine the streusel topping ingredients: flour, brown sugar, vegetable shortening and ground cinnamon. Use your fingers or a fork to mix until it resembles coarse crumbs.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
- Sprinkle the streusel topping evenly over the muffin batter in each cup.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5-10 minutes, then transfer them to a wire rack to cool completely.
