The Best Ever Bakery-Style Vegan Blackberry Muffins

These bakery-style vegan blackberry muffins are moist, fluffy, bursting with fresh blackberry flavor, and topped with a buttery crumble. They are absolutely delicious, dairy-free, eggless, and can easily be made gluten-free with simple swaps.

What Makes this Vegan Blackberry Muffin Recipe So Good

These muffins tick all of the boxes. Moist with a puffy top and a delicious crumble that’s not too sweet and perfectly balanced. Each bite gives you a burst of sweet and tangy blackberries with a fluffy texture and the crunch of the buttery crumble topping—a perfect vegan breakfast snack or dessert.

Ingredients to Make Vegan Blackberry Muffins:

• Sugar: I like to use organic granulated sugar.
• Flour: All-purpose flour works just fine for this recipe or a 1:1 gluten-free flour if needed.
• Salt: to help balance the sweetness and boost the flavors.
• Baking Powder: to give these muffins the perfect rise.
• Cinnamon: for warmth and depth of flavor.
• Oil: this adds moisture to our muffins. I use a neutral flavored oil like grapeseed oil.
• Vegan Milk: I like using almond milk or oat milk when baking, but feel free to use any dairy-free milk of your choice.
• Applesauce: This is our egg replacement and adds even more moisture.
• Vanilla Extract: to add more rich, deep flavor.
• Blackberries: These can be fresh blackberries or frozen, just note that if you use frozen blackberries the juices will mix in with the batter and change the color of your muffins a bit.

Crumble Topping:

• Flour: the base of the crumble.
• Sugar: to sweeten the crumble.
• Melted Vegan Butter: to bind the flour and sugar.
• Salt: to mellow out the sweetness.

How to Make These Easy Vegan Blackberry Muffins:

1. Preheat the oven to 450℉.
2. Mix together the flour, sugar, salt, baking powder, and cinnamon until combined.
3. Add the blackberries and gently mix them to fully coat them in the dry ingredients.
4. To a separate bowl, add the dairy-free milk, applesauce, oil, and vanilla extract.
5. Add the wet mixture with the dry ingredients and gently mix together until just combined.
6. Scoop the batter evenly into a lined muffin tin. Fill each to about ¾ of the way full.
7. Sprinkle the crumble topping evenly onto each muffin.
8. Bake for 10 minutes at 450℉, then lower the oven temperature to 375℉ and continue to bake for 6-8 minutes.
9. Cool the muffins before serving.

Crumble Topping:

1. Add the flour sugar and salt to a small dish. Mix until combined.
2. Add the melted vegan butter and mix with a fork until the butter is fully incorporated and the mixture is crumbly like small pebbles.
3. Chill in the refrigerator until ready to sprinkle onto the muffins.

The Trick to Achieving the Perfect Muffin Top:

For the perfect rise and puffy top start baking the muffins at 450℉ for the first 10 minutes. This allows the muffins to puff up and allow the outer edges to set. Then drop the oven temperature to 375℉ for the remaining time to allow the center to bake through.

How to Store Vegan Blackberry Muffins:

These muffins can be stored in an airtight container or food storage bag…

• At room temperature for up to two days.
• In the refrigerator for 5-7 days.
• In the freezer for up to 3 months.

More Vegan Recipes You’ll Love:

• The Best Vegan Strawberry Croissants (Cream Pan Copycat)
• Easy & Unbelievably Vegan Vanilla Cupcakes (Moist & Fluffy)
• Easy Vegan Biscoff Banana Pudding

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