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–+ servings

Vegan Blackberry Muffins

Deliciously moist and fluffy vegan muffins packed with fresh blackberries, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American, Vegan
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sugar can use coconut sugar for a healthier option
Wet Ingredients
  • 1 cup almond milk or any plant-based milk
  • 1/4 cup coconut oil melted
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
Add-ins
  • 1 cup fresh blackberries can substitute with frozen

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
  2. In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, combine the wet ingredients: almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the blackberries.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin C: 5mgCalcium: 5mgIron: 6mg

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

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