| | | |

Dairy Free Blackberry Muffins (Vegan & Healthy)

Sharing is caring!

This vegan blackberry muffin recipe is a crowd pleaser for anyone who loves the taste of fresh blackberries in a fluffy baked good. These muffins are the perfect breakfast or midnight snack. The whole family can enjoy them and they’re filled with tasty, healthy ingredients.

Dairy free blackberry muffins

Fresh juicy blackberries come together with zippy lime juice for a nice treat that is suitable for a variety of restricted diets. These muffins are also free of dairy, soy and nuts. If you like healthy muffins, you’ll also love my healthy chocolate muffins and these sweet potato muffins.

Recipe highlights

  • Quick and easy to make – These are ready in just 25 minutes. They’re a great option for meal-prep as well.
  • ​Dairy-free – These muffins use plant-based ingredients, making them suitable for vegans and those sensitive to dairy.
  • Soy and nut-free – Those with soy or nut allergies can also enjoy this simple recipe.
  • Fresh and fruity – Lime juice and zest adds a refreshing twist on these fruity muffins.
  • No refined sugar – Maple syrup is used to sweeten these muffins, making them a healthier option.
  • Fresh berries – This is a great way to use up fresh blackberries and they’re bursting with blackberry flavor.

How to make dairy free blackberry muffins

Dairy free blackberry lime muffins

Preheat your oven to 375°F and grease the wells of a muffin tray or line them with paper liners.

In a large bowl, mix together the flax and oat milk. Let this sit for 5 minutes to thicken. You can also use a different non-dairy milk, if you prefer.

Wash, dry, and halve the blackberries, then toss them with 1 tbsp flour to coat. This helps prevent the berries from sinking in the muffin batter. This is especially important if using large blackberries.

Add maple syrup, vegetable oil, and vanilla extract (if using) to the flax mixture and stir until smooth.

Mix in the baking powder and salt, then add lime juice and zest.

Gently stir in the 2 cups of flour, being careful not to overmix.

Fold the flour-coated blackberries into the batter, distributing them evenly.

Fill the prepared muffin tins with the batter, leaving about 1/2 inch from the top for standard muffins or fill 8 wells to 1/4 inch below the top for larger muffins. Using an ice cream scoop makes this process very easy.

Bake for 20-25 minutes, until a skewer inserted comes out clean.

Let the muffins cool in the pan for at least 10 minutes before removing them. They are best enjoyed the same day but can be stored in a sealed container in the fridge for up to 2 days. Reheat in the oven before serving if stored.

Recipe FAQs

Dairy free blackberry muffins

Can I use frozen blackberries instead of fresh?

It’s recommended to use fresh blackberries because frozen ones can release too much moisture into the batter, affecting the texture of the muffins.

What can I use if I don’t have oat milk?

Any plant-based milk, such as almond, soy milk, or coconut milk, can be used as a substitute for oat milk in this recipe.

Can I make these muffins gluten-free?

Yes, you can make these vegan muffins gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check the blend is suitable for baking.

How can I prevent the muffins from sticking to the pan?

Ensure to grease the muffin tin well or use paper muffin liners. For extra non-stick insurance, you can lightly dust the greased pan with flour.

Can I use a different type of berry?

Absolutely! While blackberries are recommended for their unique flavor, raspberries, fresh blueberries, or chopped strawberries can also work well in this recipe.

How do I store leftover muffins?

Store leftover muffins in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving for the best texture.

Can I sweeten them with anything other than maple syrup?

Yes, you can use organic cane sugar or coconut sugar to sweeten these muffins instead. Use 1/2 cup of sugar to replace the syrup.

Recipe tips

Dairy free blackberry muffins
  • Tossing the blackberries in flour before adding them to the batter helps to distribute them evenly throughout the muffins and prevents them from sinking to the bottom. In my experience, if I skip this step, many of the berries skink down.
  • When combining the wet and dry ingredients, stir just until the flour is incorporated. Overmixing can lead to tough muffins instead of fluffy muffins. I’ve made this mistake one too many times!
  • For the best flavor, use fresh lime zest. The zest adds a bright, citrusy note that complements the blackberries beautifully. I have also made these without the lime zest and they are still delicious.
  • If making larger muffins, adjust the bake time accordingly. Larger muffins may require a few extra minutes in the oven. Your oven may be a bit different from mine as well.
  • These muffins are best enjoyed the day they are made but can be refreshed in the oven or microwave if stored. I like to toast them as well.
  • Feel free to add a streusel topping into the top of the muffins before baking for an extra sweet crunch or mix in a handful of nuts or seeds for added texture. I have been known to experiment with different toppings myself!
  • Allow the muffins to cool in the pan for at least 10 minutes before transferring them to a wire rack. This helps them set and makes them easier to remove from the pan. I know, it can be difficult to wait, but its important with any baked good.

I hope you enjoy these simple vegan blackberry muffins. If it’s your first time making them, consider yourself warned! They are delicious and addictive. You may find these becoming a staple in your breakfast rotation.

Dairy Free Blackberry Muffins (Vegan & Healthy)

Dairy free blackberry muffins
Serving Size 12 muffins

Ingredients

  • 2 cups all-purpose flour + 1 tbsp to coat the berries
  • 1 tbsp baking powder
  • 3 tbsp ground flax
  • ½ tsp salt
  • ¾ cup oat milk
  • 6 tbsp maple syrup
  • 6 tbsp vegetable oil
  • 2 tsp lime zest
  • 2 tbsp lime juice
  • 1 tsp vanilla extract optional
  • 1 ½ cups fresh blackberries chopped in half

Instructions

  • Preheat your oven to 375°F and grease the wells of a muffin tin or line them with paper liners.
  • In a large bowl, mix together the flax and oat milk. Let this sit for 5 minutes to thicken.
  • Wash, dry, and halve the blackberries, then toss them with 1 tbsp flour to coat. This helps prevent the berries from sinking in the muffin batter.
  • Add maple syrup, vegetable oil, and vanilla extract (if using) to the flax mixture and stir until smooth.
  • Mix in the baking powder and salt, then add lime juice and zest.
    Lime zest being added to batter
  • Gently stir in the 2 cups of flour, being careful not to overmix.
  • Fold the flour-coated blackberries into the batter, distributing them evenly.
  • Fill the prepared muffin tins with the batter, leaving about 1/2 inch from the top for standard muffins or fill 8 wells to 1/4 inch below the top for larger muffins.
    Full muffin tins with batter
  • Bake for 20-25 minutes, until a skewer inserted comes out clean.
  • Let the muffins cool in the pan for at least 10 minutes before removing them. They are best enjoyed the same day but can be stored in a sealed container in the fridge for up to 2 days. Reheat in the oven before serving if stored.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating