If you are a fan of blackberry desserts, then these Vegan Blackberry Lemon Muffins were meant for you! They are dairy-free, eggless, made with simple ingredients, and topped with an easy lemon glaze for the ultimate vegan muffin recipe.
As soon as Summer comes, I immediately start thinking of all the blackberry recipes I can create. Last year I made the best Vegan Blackberry Lime Scones & Blackberry Peach Cobbler. It was only time a blackberry muffin recipe got added to the mix!
Ingredient notes:
The full ingredients are in the recipe card, but here are a few notes on some important ingredients:
- Fresh blackberries: Can be subbed 1:1 for frozen blackberries, but muffins will need 3-4 more minutes of cooking time.
- Oat milk : Can be substituted with any plant-based milk 1:1. Almond milk and soy milk are my two other favorites to bake with!
- Applesauce: Make sure to use unsweetened for the best results!
- Olive oil: If you can't find olive oil, substitute in any other liquid oil 1:1. The only oil I do not recommend is coconut oil as it can seize up and become solid when mixed with other cold ingredients.
- All-purpose flour: Can substitute with a GF 1:1 Baking flour mix for similar results. Please note- using almond or coconut flour will NOT work in this recipe.
How to make vegan blackberry muffins
Mash fresh blackberries
This step is definitely optional, but I personally prefer my muffins with the blackberries mashed & folded in vs. in whole pieces. This makes it so the blackberry flavor is more evenly dispersed in the muffins and helps make sure there are no air pockets surrounding large blackberries.
You don't want to over-mash them into a puree- just mash so that some of the pieces are broken up. If you don't want to mash the blackberries, at least cut them in half so they are better distributed throughout the batter.
Mix wet ingredients
Next, add the oat milk, lemon juice, lemon zest, applesauce, olive oil, and sugar to a bowl and mix together with a whisk.
Add dry ingredients
I like to make my muffins in one bowl, so the key to doing this is to add the flour first. Then, add the baking powder, baking soda, and salt on top. This way the baking powder and baking soda don't get wet right away and you can evenly mix them into the batter.
Mix into muffin batter
This step is key. Please DO NOT OVERMIX MUFFIN BATTER.
It will lead to dense and gummy muffins because you form too much gluten from over-mixing. Instead, mix the batter JUST until the large streaks of flour are gone. A lumpy batter is totally okay and actually ideal!
Fold in the mashed blackberries
Next, add in those mashed blackberries and use a spatula to GENTLY fold them into the batter.
Don't fold them more than twice or your batter will be completely purple. You want the swirls of blackberries which means you want some batter that is still yellow.
Fill muffin liners & bake
I love using a cookie scoop to add the batter to my cupcake liners. It's way easier than a spoon and guarantees evenly sized muffins!
Add the tray of muffins to the oven and bake for 20-22 minutes until the tops are beginning to brown.
Then, remove and immediately remove the muffins from the tin so they don't overcook or get soggy on the bottoms from the moisture created while they cool.
Top with lemon glaze
Once the muffins have cooled, top them with a lemon glaze made with powdered sugar and lemon juice. It is the perfect tart addition to these sweet blackberry muffins made from scratch!
FAQ & Substitutions:
Probably, but I personally haven't tried it. If you do, you will need to use a 1:1 Gluten-Free Baking Flour made for baking. Coconut flour, almond flour, or other flour alternatives will NOT work in this recipe as it's not a 1:1 substitution.
Yes! In fact, it's my recommended way of storing muffins. They can be stored in a closed container in the freezer for up to 1 month. I don't recommend storing muffins in the fridge as it dries them out.
Yes! You definitely can. Just don't defrost them before adding to the batter. You also may want to toss them in a tiny bit of flour to prevent them from sinking to the bottom of the muffins as they will be heavier.
You'll have to keep the berries whole (not mashed) and you'll likely have to cook the muffins an extra 3-4 minutes. However, the muffins will still taste great!
Definitely! Blueberries, raspberries, and even strawberries would all work well in this recipe.
Yes! Just substitute the sugar with coconut or maple sugar. Please note, it must be granulated sugar to work. The glaze is a bit harder to make refined sugar-free but could work if you find a powdered sugar alternative.
I truly hope you love these delicious, moist, and fluffy Vegan Blackberry Lemon Muffins! They make a great breakfast option and even work as a sweet dessert to enjoy all Summer. Enjoy!
-TSG
More vegan muffin recipes you will love:
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Vegan Blackberry Lemon Muffins
Ingredients
Blackberry Lemon Muffins
- ½ cup mashed fresh blackberries
- ½ cup oat milk
- 1 Tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 2 Tablespoons unsweetened applesauce
- 2 Tablespoons olive oil
- ¼ cup+ 2 Tbsp sugar
- 1 ¼ cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Lemon Glaze & Toppings
- ½ cup sifted powdered sugar
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest optional
- Extra blackberries for topping
Instructions
- First, gently mash the fresh blackberries and set aside. Don't over-mash them, just break them apart slightly. You can also cut the blackberries in half if you prefer larger blackberry pieces in your muffins.
- Next, preheat the oven to 350F and fill a muffin tin with 8 cupcake liners.
- Add the oat milk, lemon juice, lemon zest, applesauce, olive oil, and sugar to a mixing bowl. Whisk to combine.
- Next, add the all-purpose flour to the mixing bowl. Add the baking powder, baking soda, and salt on top of the flour. Then, use a whisk or spatula to GENTLY mix the batter just until all streaks of flour are gone. A lumpy batter is okay at this point!
- Add the mashed/chopped blackberries into the batter and gently fold in. You don't want to over-do this step or the batter will turn completely purple, so just 1-2 quick folds is perfect.
- Use a cookie scoop to add the batter to the 8 muffin liners until each is about ¾ full of batter.
- Then, add the muffins to the oven and bake for 20-22 minutes until cooked through and beginning to brown on top.
- Remove the muffins from the oven and immediately remove from the muffin tin and place onto a wire cooling rack. Do not let the muffins cool in the tin or they risk getting soggy on the bottom.
- Once the muffins have cooled, make the lemon glaze. Add the sifted powdered sugar to a bowl and pour in the lemon juice and lemon zest. Whisk together until a smooth, yet thick, glaze forms.
- Pour the glaze onto the muffins and serve with fresh blackberries on top. Enjoy!
Notes
- To use frozen blackberries: Don't defrost before adding to the batter and toss in a little flour to prevent them from sinking to the bottom of the batter. Cook the muffins and extra 3-4 minutes.
- Oat milk: Can be substituted with any plant-based milk 1:1. Almond milk and soy milk are my two other favorites to bake with!
- Applesauce: Make sure to use unsweetened for the best results!
- Olive oil: If you can't find olive oil, substitute in any other liquid oil 1:1. The only oil I do not recommend is coconut oil as it can seize up and become solid when mixed with other cold ingredients.
- Muffins will keep at room temperature for 24-48 hours. They are best stored in the freezer for up to 1 month and defrosted at room temperature about 1 hour before eating. I don't recommend storing them in the fridge as it dries them out.
Jenni says
Just made these - delicious!
Megan says
Thanks for sharing!