Vegan blackberry muffins are tender and fluffy and bursting with fresh berries! Make these vegan muffins in 30 minutes!
This post is sponsored by Silk®. All opinions, comments and content shared on A Baker’s House are my own and do not necessarily represent those of Silk® or Danone North America. #sponsored
Making vegan blackberry muffins is easy when you use Silk® products like Oat Yeah™ oatmilk. If you enjoy recipes with dairy-free oatmilk, you’ll enjoy blueberry baked oatmeal and a pumpkin smoothie bowl.
Strawberry overnight oats is another recipe that makes a beautiful and easy vegan breakfast. Have you tried this popular trend yet?
Silk® makes baking for allergies and special dietary guidelines easy. Oat Yeah™ is free from dairy, nuts, soy, carrageenan, cholesterol and artificial colors. And it is vegan!
If you need a gluten free recipe, Silk® offers almondmilk and coconutmilk that are great for baking.
By the way, sometimes dairy free alternatives can be overwhelming—there are so many choices. I think that starting to use non-dairy beverages in baking and cooking, will open the door to sharing these dairy free options with your family on a wider variety of uses. The more my kids see the Silk® cartons in the refrigerator, the more questions they’ve asked about why dairy free is a good option for certain members of our family.
What’s the story of your family’s dairy free needs? I’d love to hear how you use non-dairy alternatives and other products. Leave a comment below to share more.
Where to shop for Silk® products
You can find Silk® dairy free beverage alternatives in a number of stores. All of the products in this recipe were purchased at Sprouts Farmers Market.
The Sprouts digital App is a great way to save a few dollars on your weekly grocery shopping. No coupon cutting needed! Just select the coupons that work for you and use the App when you check out.
How to make muffins
Muffins are basically quick bread recipes baked in individual muffin cups. You’ll also love this recipe for gluten free strawberry muffins.
This resource page shares all of my quick bread recipes.
The process of baking muffins is the same whether you are making a traditional, vegan, or gluten free recipe. Dry ingredients plus wet ingredients add up to an easy muffin batter.
- Combine the dry ingredients in one bowl.
- Whisk together the sugar and wet ingredients.
- Mix the dry and wet ingredients together.
- Fold in the berries.
- Scoop the batter into 12 muffin cups and bake.
Ingredients in Vegan Blackberry Muffins
Of course, for a vegan recipe you do not use any animal products so no eggs, butter, or honey to name a few typical muffin ingredients. Not to worry, we’ll use Oat Yeah™ dairy-free oatmilk for moisture and applesauce to help bind the muffins in the way that eggs would in a traditional muffin. Baking powder and baking soda combine to provide leavening and tenderness.
- Gluten free flour blend
- Baking soda and baking powder
- Oat Yeah™ oatmilk
- Canola oil
Fresh or frozen blackberries
The muffins you see pictured are made with fresh blackberries. Blackberries are often popular in the summer months but you can start the season now by shopping at Sprouts Farmers Market. They offer the most beautiful fresh produce, including these stunning blackberries!
Can we just sit in awe of the beauty of berries for just a minute? Oh that color! Those nooks and crannies!
Blackberries are known for their rich nutrients and vitamin content. They are very similar to blueberries in that manner and would be welcome in a well-rounded diet.
If frozen fruit is what you have available, go ahead and bake muffins with the frozen berries. No need to thaw the berries. Just toss them right into the batter and increase the baking time by 2-3 minutes.
Whether you use fresh or frozen blackberries, it can be helpful to toss the muffins with a bit of flour (or gluten free flour in this case) so that the berries don’t sink to the bottom of the muffin cups.
Variations on vegan muffins
Blackberries are beautiful in this vegan muffin recipe. I love how the color of the baked berries ranges from a deep crimson to a dark purple-blue shade.
Other berries would fit in this basic muffin batter too.
Try blueberries, raspberries or strawberries too.
Still thinking of other add-ins? Me too! I like to add a cup of chocolate chips, coconut chips, nuts, or dried fruits.
- 2 cups gluten free flour blend
- 2 tsp baking powder
- 1 teaspoon baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- 1 ¼ cups Silk® Oat Yeah™ plain oatmilk
- ½ cup applesauce
- ¼ cup canola oil
- 1 tsp pure vanilla extract
- 6 oz blackberries
Preheat the oven to 350 F. Place paper muffin cups into a 12 muffin pan.
Gently whisk the dry ingredients of gluten free flour blend, baking powder, baking soda, and salt. Set aside.
Whisk the sugar with the wet ingredients of Oatmilk, applesauce, oil, and vanilla extract.
Pour the wet ingredient mixture into the dry ingredient mixture. Stir until combined.
Fold in the blackberries.
Scoop into twelve muffin cups.
Bake at 350 F for 25-27 minutes or until the muffin tops are lightly golden brown.
For certified gluten free recipes swap Oat Yeah™ for Silk® Almondmilk
Make sure your gluten free flour blend contains xanthan gum. If not, add ½ tsp xanthan gum to the dry ingredients.
Amount Per Serving: Calories: 206Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 237mgCarbohydrates: 36gFiber: 2gSugar: 12gProtein: 4g
This data is provided by Nutritionix and is an estimate only.
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Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.