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spoon drizzling lemon glaze onto a plate of blackberry muffins

Vegan Blackberry Lemon Muffins

Soft & fluffy Vegan Blackberry Muffins topped with fresh blackberries & a tart lemon glaze!
5 from 5 votes
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Course: Breakfast + Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 8 muffins


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


  • 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!


  • 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.


Serving: 1muffin | Calories: 170kcal | Carbohydrates: 32g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 194mg | Potassium: 51mg | Fiber: 1g | Sugar: 16g | Vitamin A: 52IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!