These vegan blackberry muffins are topped with an oatmeal streusel topping and studded with juicy blackberries. They have ribbons of blackberry jam throughout and are made with avocado oil for a heart-healthy muffin that’s perfect for breakfast or a snack! This egg-free blackberry muffin recipe is simple and perfect!
For this recipe, I wanted to give you a healthier option. I tested this recipe a few times to make sure that these vegan muffins had a wonderful texture like a traditional muffin. The recipe will work beautifully with monk fruit if you are looking for a sugar-free alternative or with organic cane sugar.
Tips and Tricks
Vegan baking can be a bit tricky but don’t let that deter you from trying it. All you need to know is that following the recipe is important and that making substitutions to a recipe could drastically change the final product.
I found this post, Measuring 101 by Sally’s Baking Addiction to be so helpful! It explains how certain ingredients react with others and how this helps while baking. If you don’t have time to read the whole article, these are a couple of main takeaways that apply to this recipe.
- Follow the recipe exactly – Even as a recipe creator this is a tough one for me! While cooking is much more forgiving, it’s really important to follow the recipe exactly when baking to achieve the desired results because baking is science!
- Use correct measuring tools – There are measuring cups designed for liquids and for dry ingredients. For the best baking results, make sure to use the correct measuring tools!
- Don’t scoop flour straight out of the bag – This can pack the flour into the measuring cup and as a result, add too much flour to your recipe. Instead, spoon the flour into the measuring cup and level it off with the back of a knife.
- Use the correct temperature ingredients – Ingredients react differently based on the temperature so it’s important to use room temperature ingredients if the recipe calls for them as this one does!
- Allow for the non-dairy milk and vinegar to curdle – By combining non-dairy milk and vinegar together you will create buttermilk. For best results allow the mixture to sit for 2-5 minutes until it begins to curdle.
- Don’t over mix the batter! – Over mixing the batter causes the protein in the gluten to expand and get stretchy which causes a denser muffin. To avoid this stir only until combined and allow for some small clumps to be in the batter.
How to make homemade muffins with blackberries
So now that you are a baking wizard, let’s get right into how to make these vegan blackberry muffins. The first step is to wash and cut the blackberries and pat them dry with a towel.
Next, you’ll want to create your vegan buttermilk by combining oat milk and apple cider vinegar or white vinegar. This will curdle the milk and helps activate the leavening agents.
Then in a large bowl combine all the dry ingredients and stir well. Pour in the oil, vegan buttermilk, and vanilla. Transfer the batter to a lined cupcake baking pan and set it aside while making the oatmeal streusel topping.
The oatmeal streusel topping so simple to make and really makes these vegan berry muffins if I do say so myself. Just mix together vegan butter, sugar, oatmeal, brown sugar, and some cinnamon until it forms a wet sand-like consistency.
Then sprinkle it on top of the vegan blackberry muffins before baking!
Now all that is left is to bake them at 350 degrees for 28 minutes and enjoy!
FAQ & Substitutions
The only substitution that I recommend or have tried is replacing the organic cane sugar with monk fruit sweetener.
Can these vegan berry muffins be made gluten-free? Lots of gluten-free flour companies make a 1:1 flour which should work well with this recipe. Although, I have not tried it. If you do, please let me know how it turns out for you!
How long can they be stored in the freezer? These muffins will last up to 3 months if stored in an air-tight container in the freezer.
More summer desserts:
Looking for more delicious summer baked treats? I’ve got you covered!
Vegan blackberry muffin recipePrint
Fluffy vegan muffins studded with blackberries and topped with an oatmeal streusel topping.
- 1 cup oat milk, room temperature
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/3 cup avocado oil
- 1 cup. raw cane sugar or monk fruit sugar
- 1 teaspoon vanilla
- 3 tablespoons old fashion gluten-free oats
- 2 tablespoons non-dairy butter, room temperature
- 2 tablespoons brown sugar
- 1 tablespoon organic cane sugar
- 1/2 teaspoon cinnamon
- Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.
- Wash and slice the blackberries in half.
- Combine oat milk and apple cider vinegar in a small bowl and set aside to curdle for about 5 minutes.
- While the milk sits, in a small bowl combine the ingredients for the oatmeal streusel topping. Add room temperature butter, oatmeal, sugar, brown sugar, and cinnamon and mix to form crumbles.
- In a large bowl whisk together all-purpose flour, salt, baking soda, baking powder, and cinnamon.
- Add avocado oil, sugar, and vanilla to the oat milk and stir. Then combine the wet ingredients with the dry ingredients and fold them together. Do not over stir!
- Gently fold in the blackberries and evenly transfer the batter into the lined cupcake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool for 5 minutes in the pan and then remove them and transfer to a wire rack to finish cooling.
I have tested this recipe with monk fruit sweetener instead of organic cane sugar and it worked well.
- Serving Size: 1 muffin
- Calories: 252
- Sugar: 11
- Carbohydrates: 30
- Protein: 4.2
Keywords: muffins, stresuel muffin, berry muffin, dairy free muffin, blackberry, summer dessert