This simple vegan muffin recipe came about after our blackberry bush in the garden suddenly turned full of big, juicy blackberries. We waited impatiently for the first harvest – only to discover that the berries were incredibly sour. Luckily, something pretty wonderful happens during baking. The blackberries become softer, slightly caramelized and pair perfectly with the sweet, fluffy batter and crunchy crumble topping.
An uncomplicated recipe with very little effort – but a very high chance that there won’t be any muffins left in the end.
Quick Overview
🕒 Preparation time: 15 minutes
⏳ Oven: about 25 minutes
👩🏼🍳 Difficulty: easy
Ingredients (makes approx. 12 muffins)
Allergens: gluten
Dry Ingredients
- 250 g flour (all-purpose flour or light spelt flour)
- 100 g sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 pinch of salt
- Optional: 1 tsp cinnamon or vanilla powder
Wet Ingredients
- 250 ml plant milk (e.g. oat milk)
- 80 ml neutral oil (sunflower or rapeseed oil)
- 1 tbsp apple cider vinegar or lemon juice
Berries
- about 300 g fresh blackberries or blueberries
- 1 tbsp flour
Optional Crumble Topping
- 60 g flour
- 35 g sugar
- ½ tsp cinnamon or vanilla sugar
- 40 g vegan margarine
Instruction
- Wash the berries and place them on a kitchen towel.
- Mix all dry ingredients in a large bowl.
- In a separate container, whisk together the wet ingredients and quickly add them to the dry ingredients.
- Briefly mix everything into a smooth batter. Do not overmix, otherwise the muffins may become dense.
- Berries: if you do not want a crumble topping, reserve a few berries for decoration. Lightly coat the remaining berries in flour so they do not sink to the bottom. Carefully fold them into the batter.
- Optional crumble topping: place all ingredients for the crumble topping into a bowl and mix with a hand mixer until crumbs form.
- Preheat the oven to 180 °C top/bottom heat or 160 °C fan.
- Divide the batter between the muffin liners (fill about ¾ full).
- Now either top the muffins with the reserved berries or evenly cover them with the crumble topping. Feel free to gently squeeze parts of the crumble together for little crunchy clusters.
- Bake the muffins for approx. 25–30 minutes (depending on your oven), until golden brown and a skewer inserted into the center comes out clean.
Serving Suggestion
- Served fresh and slightly warm, they go wonderfully with a spoonful of vanilla sauce or a scoop of vegan ice cream.
- They also taste great once cooled and are easy to take along.