Fluffy Vegan Blackberry Muffins
These Vegan Blackberry Muffins are so fluffy, light, and airy, using the natural subtle tartness of blackberries to make the perfectly balanced bite.
Equipment
- Reusable Baking Cups (optional)
Ingredients
- 1 tablespoon flaxseed meal in 2 tablespoons water
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ⅓ cup oil vegetable, canola, or liquid coconut
- 2 teaspoons vanilla extract
- ½ cup unsweetened non-dairy milk
- 6 ounces fresh or frozen blackberries, chopped 6 oz = approx 1 cup
Instructions
- Preheat your oven to 400°F and line or spray your muffin tin.
- In a small bowl or ramekin, make a flax egg by stirring 1 tablespoon of flaxseed meal into 2 tablespoons of cold water and set aside.1 tablespoon flaxseed meal in 2 tablespoons water
- In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, ¾ cup granulated sugar
- Add oil, vanilla extract, non-dairy milk, and flax egg and whisk until combined, ensuring there are no lumps of flour or baking powder.⅓ cup oil, 2 teaspoons vanilla extract, ½ cup unsweetened non-dairy milk
- Fold in about 3/4 of your chopped blackberries to the batter, conserving the rest to sprinkle on top.6 ounces fresh or frozen blackberries, chopped
- Fill each cup or liner about 3/4 of the way, leaving a little room for them to rise. Sprinkle the rest of your blackberry pieces on top and bake for 15-17 minutes, until a toothpick comes out clean. Allow to cool completely before enjoying!
Notes
- You can use fresh or frozen blackberries with equal success.
- Need more muffins to fill your basket? Check out the selection of my best muffin recipes for every type of diet and occasion!