Vegan Blackberry Muffins Recipe

For a delicious summer treat, try these Vegan Blackberry Muffins. You can use fresh or frozen blackberries. These yummy muffins are made dairy-free and egg-free with a gluten-free option.

👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
bowl
mixing bowl

📝 Preparation Steps

Preheat your oven to 375°F. Spray a muffin tin lightly with nonstick cooking spray (or line with papers) and set aside.

Nonstick cooking spray

Place the blackberries in a medium bowl. Use the back of a fork to mash the blackberries until most of them are at least slightly mashed. Set aside.

In a small pitcher or bowl, combine the milk and lemon juice. Stir to combine and set aside.

lemon juice1 tablespoon

Then, in a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and sea salt. Stir to combine.

baking powder2 teaspoons

Stir in the almond milk mixture, oil, vanilla, and the mashed blackberries.

Then, divide the batter between the muffin wells.

Bake for ⏱️ 25 minutes, or until the muffins are cooked through and a toothpick or fork inserted into the center of one comes out clean.

Let the muffins cool for a few minutes in the tin. Then, remove them and serve warm or at room temperature.

Nutrition Facts

calories

194 calories

fat Content

6.6 g

serving Size

1 muffin

fiber Content

1.3 g

sugar Content

11.7 g

sodium Content

69.7 mg

protein Content

1.6 g

trans Fat Content

0 g

cholesterol Content

0 mg

carbohydrate Content

33.3 g

saturated Fat Content

0.9 g

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