These vegan blackberry muffins are light, fluffy, and delicious! Packed with fresh blackberries and topped with a lemon drizzle. They’re the perfect muffin for any occasion.

Vegan black raspberry muffins cooling on a wire wrack with some black berries around.

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Why make this recipe

If you’re lucky enough to have some fresh blackberries on hand, these dairy-free blackberry muffins are what you want to make with them! Packed with flavor, with a light and fluffy texture and a sweet lemony glaze, you can’t beat these muffins.

Ingredients and substitutions

  • Flour – I usually use all-purpose white flour for these muffins, but you can also use whole wheat flour or a grain-based gluten-free flour mix.
  • Sugar – any vegan sugar that you want will work. I usually use organic cane sugar. Darker sugar like coconut sugar will make the muffins darker. If you want to use liquid sweeteners like agave nectar or maple syrup, reduce the plant milk by 2 tablespoons.
  • Baking Powder – to make the muffins rise.
  • Baking Soda – to make the muffins rise.
  • Plant-Based Milk – you can use almond milk, soy milk, oat milk, or whatever vegan milk you want.
  • Apple Cider Vinegar – to curdle the milk and activate the baking soda. You can use white vinegar or lemon juice instead.
  • Applesauce – this repaces the egg in traditional muffins. If you don’t have apple sauce you can use 2 mashed bananas instead or check out all my ways to replace eggs in baking.
  • Cooking Oil – any neutral-flavored cooking oil will work. I usually use canola oil, but you can also use light olive oil, coconut oil, or even melted vegan butter.
  • Vanilla Extract – for flavor.
  • Blackberries – fresh blackberries work best, but you can also use frozen berries, black raspberries, or any other type of berry that you like.
  • A Fresh Lemon – and some vegan powdered sugar if you want to top it with the lemon drizzle. (You will need the juice and the zest of the lemon.)

Helpful tools

  • Muffin Tins – to bake the muffins in. You can use cupcake liners or simply spray the muffin tins with oil.

How to make vegan blackberry muffins

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Preheat the oven to 400° F (200°C) and prepare muffin tins with either spray oil or cupcake liners.

Step 2 – Add the dry ingredients to a mixing bowl.

Step 3 – In a separate container (I like to use a large measuring container) add the wet ingredients.

Step 4 – Stir the wet ingredients, then pour them into the dry mixture.

Dry ingredients with wet ingredients being added to make blackberry muffins.
Add the wet ingredients to the dry and mix.
Blackberries being stirred into the batter to make vegan blackberry muffins.
Stir in the blackberries.

Step 5 – Stir with a rubber spatula or wooden spoon until all of the flour is incorporated, then stir in 1 1/4 cups of fresh blackberries. (Cut large blackberries in half if needed.)

Step 6 – Scoop out the batter and add it to the prepared muffin tins, filling them about 3/4 of the way full.

Step 7 – Place the muffin tin in the oven and turn down the oven temperature to 375°F.

Step 8 – Bake for 18 minutes and then allow them to cool before adding a glaze or icing if desired.

A muffin tin filled with vegan blackberry muffin batter before it's baked.
Fill the muffin tins 3/4 of the way to the top.
Vegan blackberry muffins in the tin after they have been baked.
Bake until they are golden brown.

For the vegan lemon glaze

Step 9 – Simply mix 1/3 cup of powdered sugar with 2 tsp of lemon juice. Add another drop or two of lemon juice if it is too thick. Add another teaspoon of powdered sugar if too thick. Add 1 tablespoon of lemon zest to the icing for a more lemony flavor.

Note – For a more decadent glaze, use my vegan icing recipe. You can also make these into black raspberry coffee cake muffins by topping them with my crumble topping recipe.

Pro Tips

  • Wash the berries under cold water, then pat dry with a paper towel and if you are using fresh-picked berries.
  • Be sure to spoon-measure your flour, so you have an accurate measurement. 
  • Make sure to preheat your oven to 400°F (200°C) and that it has reached that temperature before putting your muffins in the oven or they will not rise as much.
  • Make sure your baking powder has not expired, or it will not rise well and you will have flat muffins.

How to make them gluten-free

To make these blackberry muffins gluten-free, simply swap out the flour for a grain-based gluten-free flour mix. Don’t use almond flour or other grain-free mixes, they will not bake the same.

A top view of vegan blackberry muffins in a muffin tin with fresh blackberries filling up some of the muffin cups.

Storage

Countertop: These vegan blackberry muffins will keep well on the countertop for about 24 hours, but since the berries have a lot of moisture, store them in the fridge if you won’t eat them all in the first 24 hours.

Refrigerate: They will keep well in the fridge for about 3 days in an airtight container.

Freeze: These black raspberry muffins can be stored in an airtight container in the freezer for up to 3 months.

A top view of vegan blackberry muffins with a lemon glaze drizzled on top of them and fresh blackberries around them.

If you need another great recipe that uses blackberries, try my vegan berry crumble bars.

More vegan muffins

Vegan blackberry muffin recipe

Vegan blackberry muffins on a wire rack with lemon glaze drizzled on top.
Diet
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4.75 from 4 rating

Vegan Blackberry Muffins

Yield: 16 muffins
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Author: Monica Davis
Vegan black raspberry muffins with a lemon drizzle glaze.
Print Leave a Review Pin Recipe

Ingredients

Dry ingredients

  • 2 cups flour, (or use 1 cup white and 1 cup whole wheat flour) You can also use GF flour.
  • 2/3 cup vegan sugar, or sweetener of choice
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet ingredients

  • 3/4 cup plant milk , or any plant-based milk of choice
  • 1/2 cup applesauce
  • 1/3 cup oil, (any neutral flavored oil will work) or sub with 1/3 cup more applesauce
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon lemon juice

Berries

  • 1 1/4 cups fresh blackberries

For the lemon glaze (optional)

  • 1/3 cup powdered sugar
  • 2 teaspoons lemon juice juice

Equipment

Instructions
 

  • Preheat the oven to 400° F (204° C) and prepare muffin tins with either spray oil or cupcake liners.
  • Add the dry ingredients to a mixing bowl. (2 cups flour, 2/3 cup sugar, 2 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.)
  • In a separate container (I like to use a large measuring container) add the wet ingredients. (3/4 plant milk, 1 cup applesauce, 1/3 cup oil, 1 1/2 tsp vanilla, 1 tsp lemon juice.)
  • Give the wet ingredients a stir then pour them into the dry mixture.
  • Stir with a rubber spatula or wooden spoon until all of the flour is incorporated, then stir in 1 1/4 cup of fresh black raspberries. (Cut large blackberries in half if needed.)
  • Scoop out the batter and add it to the prepared muffin tins filling them about 3/4 of the way full.
  • Place the muffin tin in the oven and turn down the oven temperature to 375° F (190° C). (This helps the muffins rise better.)
  • Bake for 18 minutes and then allow them to cool before adding a glaze or icing if desired.

Lemon icing

  • Simply mix 1/3 cup of powdered sugar with 2 tsp of lemon juice. Add another drop or two of lemon juice if it is too thick. Add another teaspoon of powdered sugar if too thick. Add 1 tablespoon of lemon zest to the icing for a more lemony flavor.

Notes

  • Wash the berries under cold water, then pat dry with a paper towel and if you are using fresh-picked berries.
  • Be sure to spoon-measure your flour, so you have an accurate measurement. 
  • Make sure to preheat your oven to 400°F (200°C) and that it has reached that temperature before putting your muffins in the oven or they will not rise as much.
  • Make sure your baking powder has not expired, or it will not rise well and you will have flat muffins.
Serving: 1muffin, Calories: 187kcal, Carbohydrates: 28g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Sodium: 331mg, Potassium: 129mg, Fiber: 1g, Sugar: 14g, Vitamin A: 48IU, Vitamin C: 1mg, Calcium: 87mg, Iron: 1mg
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