Vegan Blackberry Muffins

These simple and delicious vegan blackberry muffins are fluffy, moist, packed with juicy blackberries, easy to make, paleo, gluten free, and vegan. A perfect healthy snack idea! 

Cooling rack topped with Vegan Blackberry Muffins

Delicious Vegan Blackberry Muffins

 

Blackberries are such a delicious berry but I feel like they always seem to take the sideline to more popular berries like strawberries and raspberries. I myself often forget to grab them at the grocery store but whenever I do I am quickly reminded how much I love them! 

 These delicious vegan muffins make the perfect healthy snack or addition to breakfast or brunch, and are bursting with delicious juicy blackberries!

Close up of a Vegan Blackberry Muffin on a cooling rack

When it comes to muffins there is a lot of variety out there. While generally though of as a healthy food, there are healthy muffins and others that are basically cupcakes masquerading as muffins. You know the ones I’m talking about — made with refined flours, loads of white sugar, and other processed ingredients.

These vegan blackberry muffins are legitimately healthy and very, very delicious. 

Vegan Blackberry Muffins on a cooling rack beside a bowl of blackberries

Health Benefits of Blackberries

 

Blackberries are truly a superfood. They are full of nutrients and definitely pack a punch!  

According to Healthline, they have many benefits that can’t be ignored including:

  • Contain ample amounts of vitamin C to help boost immune function and help with reducing free radicals in the body
  • Packed with dietary fibre to help support digestive health
  • Have a good amount of vitamin K, manganese, and antioxidants
  • Can support brain function, memory, and oral health

Stack of 4 vegan blackberry muffins with blackberries surrounding

Ingredients in Vegan Blackberry Muffins

 

To make these delicious muffins you will need less than 10 ingredients that all are gluten free, grain free, and dairy free. These healthy muffins are also made with unrefined sugar for natural sweetness that won’t spike blood sugar levels! 

Here’s what you’ll need:

  • Blackberries 
  • Almond flour (also called almond meal, I recommend Bob’s Red Mill brand) 
  • Tapioca flour (Bob’s Red Mill or Let’s Do Organic are good brands)
  • Coconut palm sugar
  • Ground flaxseed
  • Baking powder
  • Unsweetened almond milk
  • Olive oil
  • Pure vanilla extract 

 

Vegan Blackberry Muffins on a cooling rack beside a bowl of blackberries

How to Make Vegan Blackberry Muffins

 

To make these muffins you’ll need to follow a few simple steps. They are very easy to whip up and this is a great recipe to make  with little ones as well!

Here’s what you’ll do:

1. Preheat the oven to 350 and make two “flax eggs” then set aside to thicken. 

2. In a mixing bowl add the dry ingredients and mix to combine. 

3. In another bowl combine the wet ingredients and add in the flax eggs which should be a gel-like consistency. 

4. Pour the wet mixture into the dry and stir until just combined (avoid over-mixing) then gently fold in the blackberries. 

5. Pour the batter into 8 cavities of a lightly greased muffin pan (I recommend  a silicone muffin pan) and bake for 25 minutes at 350 degrees. 

Close up of a stack of vegan blackberry muffins with the top muffin with a bite taken out of it

Recipe Variations and Optional Add Ins: 

 

These tasty muffins are versatile and can be enjoyed in other ways if you want to switch them up for the day or for the season! Whether it’s changing up the flavour or texture with different add-ins you can definitely get creative. 

Here are some delicious variations you can try: 

  • Raspberry or Strawberry: swap out the blackberries for other berries of choice such as raspberries or strawberries
  • Banana: swap out the blackberries with diced bananas
  • Chocolate Chip: omit the blackberries and swap with dark chocolate chips or chunks
  • Lemon Blackberry: add in a subtle lemon twist by adding the juice of 1/2 lemon and 2 tablespoons of lemon zest to the muffin batter.

Hand holding a vegan blackberry muffin that has been half eaten showing the inside of the muffin

Have you tried muffins made with blackberries? Tell me about it in the comments and be sure to pin the photo below the recipe to save this one for later!

 

Close up of a Vegan Blackberry Muffin on a cooling rack

Vegan Blackberry Muffins

Yield: 8 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These simple and delicious vegan blackberry muffins are fluffy, moist, packed with juicy blackberries, easy to make, paleo, gluten free, and vegan.

Ingredients

  • 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
  • 2 cups almond flour/meal (200g)
  • 1/4 cup tapioca flour (30g)
  • 1/3 cup coconut palm sugar (45g)
  • 1 teaspoon baking powder
  • 1/8 tsp salt
  • 1/4 cup unsweetened non-dairy milk of choice (I used almond milk)
  • 1/4 cup olive oil
  • 2 teaspoons pure vanilla extract
  • 1/2 cup fresh blackberries, loosely chopped
  • 1 tablespoon turbinado sugar (optional, for sprinkling on top of the muffins)

Instructions

    1. Preheat the oven to 350 and make the two "flax eggs" by mixing the flax with the water in a small bowl, then setting aside to thicken for at least 5 minutes until a gel consistency is achieved.
    2. In a mixing bowl add the almond flour, tapioca flour, coconut sugar, baking powder, and salt, and mix to combine.
    3. In another bowl combine the milk, oil, vanilla extract and add in the flax eggs, stirring until smooth.
    4. Pour the wet mixture into the dry and stir until just combined (avoid over-mixing) then gently fold in the blackberries.
    5. Pour the batter into 8 cavities of a lightly greased muffin pan, about 3/4 full (I recommend a silicone muffin pan) and sprinkle each muffin with turbinado sugar (optional).
    6. Bake for 25 minutes at 350 degrees (until a toothpick pulls clean).
    7. Remove muffins from the oven and let cool completely before enjoying as they may crumble if removed when still hot.
Nutrition Information:
Serving Size: 1 muffin
Amount Per Serving: Calories: 269Total Fat: 20ggCarbohydrates: 18ggFiber: 4ggSugar: 11ggProtein: 6gg

Nutrition information is not always accurate.

 

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More Muffin Recipes To Check Out:

 

Have a wonderful day!

Christal // NITK

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • I am not vegan just trying to get rid of wheat at moment, can I use eggs if so how many and can use cows milk.thanks hazel
    Email is lower case but can’t get it right

  • Just wondering if you’ve ever heard that blackberries have more antioxidants (I think that’s what it is) than blueberries.
    I grew up with boysenberries, which I believe are a “cousin” of sorts to the blackberry…..they look the same or similar.

    • Hi Sheri! I’m not sure if they have more, but I know they do have a lot of antioxidant as most berries do! I love blackberries 🙂