These vegan blackberry muffins are the perfect summer treat. They’re light and fluffy from the almond flour and sweet from the blackberries and blackberry jam swirled in. Plus, we swapped out the traditional oil and butter for apple sauce, making these muffins suitable for a healthier snack or breakfast option!
This recipe took me quite a few tries to get right (6 to be exact!), but I am so happy with the results! There is always a learning curve when baking without butter, oil, or eggs, but if done right, vegan muffins can be just as delectable, moist and fluffy as your old favorites!
First and foremost, it’s important to note that baking is a science. It is not as forgiving as cooking. Measurements in baking need to be exact. If not, the results can be very different!
I found this post, Measuring 101 by Sally’s Baking Addiction to be so helpful with detailed explanations regarding why you need to do certain things in baking to achieve correct results! If you don’t have time to read her longer post, these are a couple main take aways that apply to this recipe.
- Do not measure flour by scooping it out of the bag or container with the measuring cup. Instead, spoon it into your measuring cup and then level it off with the back of a knife. When you use the measuring cup to scoop, you’re packing the flour into the measuring cup and can end up with more flour than a recipe calls for.
- Measure your liquids in measuring cups meant for measuring liquid. It seems counterintuitive, but using a measuring cup for dry goods like flour is not the same!
- When a recipe calls for room temperature ingredients, there is probably good reason for it! Room temperature ingredients help create light, fluffy baked goods. Don’t expect the same results if you use cold ingredients.
Again, for more detailed in depth explanations behind the science of baking, check out Sally’s Baking Addiction! It is not a vegan baking site, but many of her tips and explanations still do apply to vegan baking.
don’t over mix the batter!
Another huge muffin baking tip to keep in mind is to not over mix your batter. When you over mix the batter, the gluten gets overworked and will become very elastic and stringy. This will result in very tough, dense, chewy muffins! Yuck!
When mixing the dry ingredients into the wet, gently and slowly fold the ingredients together with a spatula until just incorporated. It’s okay to have a few clumps. Avoid quick, stirring motions and do not use a whisk!!
Unlike many of my other cooking recipes that are fairly forgivable and customizeable, I do not recommend making substitutions with this recipe.
When testing this recipe, I tried it a few different ways (6 ways to be exact!) with oat flour and did not have good results. The muffins were incredibly gummy and dense! If you want a good muffin recipe made with oat flour, check out my Healthy Banana Blueberry Muffins.
I also tried making the muffins with almond milk instead of unsweetened vegan yogurt and it was not as good. Vegan yogurt is a far better substitute for a traditional heavier cream and gives the muffins structure. Almond milk is far too watery.
I also do not recommend substituting the almond flour with an additional cup of all purpose flour. Because these muffins have no oil, they are far lower in fat than a traditional muffin and need the fat from the almond flour to keep from getting too dense.
Please leave me a comment down below if you try this recipe or have any questions about the recipe!
These muffins are definitely some of my favorites and a great thing to have around when you need a quick snack!
If you’re looking for more summery vegan baking recipes, check these out:
- Blueberry Lemon Poppy Seed Scones
- Vegan Blueberry Cheesecake Bars
- Lemon Poppy Seed Loaf
- Flourless Brownie Bars (no bake)
Happy summer baking!
Swirled Vegan Blackberry Muffins
- 2 cups all purpose flour
- 1 cup super-fine blanched almond flour
- 1 cup room temperature unsweetened vegan yogurt I prefer this brand
- 1 cup blackberries diced
- ¾ cup unsweetened apple sauce
- ½ cup granulated organic sugar
- ⅓ cup blackberry jam
- 2 flax eggs 2 tablespoons ground flaxseed, plus 5 tablespoons water
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Preheat the oven to 425 degrees, Fahrenheit. Line a regular sized 12 muffin tin with muffin liners or spray with cooking oil.
- Prepare the flax eggs. In a small bowl, mix 2 tablespoons ground flaxseed with 5 tablespoons water. Set aside and allow to get gelatinous, about 5 minutes.
- In a medium sized bowl, mix together the all purpose flour, almond flour, baking soda, baking powder, and salt. Set aside.
- In a larger bowl, whisk together the room temperature unsweetened vegan yogurt, unsweetened apple sauce, granulated sugar, flax eggs, apple cider vinegar, and vanilla extract.
- Slowly pour the dry ingredients into the wet ingredients. Gently and slowly fold together with a spatula until just incorporated. Do not over mix or use a whisk.
- Lastly, gently fold in the blackberry jam and blackberries. Do not over mix, you want the batter to be swirled looking. If too mixed, the batter will turn purple! See photo for reference.
- Divide batter evenly between 12 muffins. If you find you have extra batter, use a second muffin tray until all batter is used up.
- Bake at 425 degrees for 5 minutes, then with the muffins remaining in oven, lower temperature to 350 degrees and bake an additional 16-18 minutes or until a tooth pick comes out clean. Total baking time: 21-23 minutes.
- Allow to cool in muffin tin for 5 minutes, then transfer to a wired cooling rack to cool completely.
- Enjoy with extra blackberry jam, vegan butter, or nut butter!
- Storage: Store leftovers at room temperature for up to 4 days.
- I do not recommend making substitutions in this recipe. The only substitution I would consider making is swapping out the all purpose flour for whole wheat pastry flour, however I have not tested this and cannot guarantee the results.
- Read the body of this post for more baking tips!
- Using room temperature vegan yogurt as opposed to cold yogurt will help make the muffins light and fluffy.
- Higher starting baking temperature allows the muffins to rise nicely and helps them develop a nice crust.
- My favorite vegan yogurt.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.