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:
- Preheat the oven to 450℉.
- Mix together the flour, sugar, salt, baking powder, and cinnamon until combined.
- Add the blackberries and gently mix them to fully coat them in the dry ingredients.
- To a separate bowl, add the dairy-free milk, applesauce, oil, and vanilla extract.
- Add the wet mixture with the dry ingredients and gently mix together until just combined.
- Scoop the batter evenly into a lined muffin tin. Fill each to about ¾ of the way full.
- Sprinkle the crumble topping evenly onto each muffin.
- Bake for 10 minutes at 450℉, then lower the oven temperature to 375℉ and continue to bake for 6-8 minutes.
- Cool the muffins before serving.
Crumble Topping:
- Add the flour sugar and salt to a small dish. Mix until combined.
- Add the melted vegan butter and mix with a fork until the butter is fully incorporated and the mixture is crumbly like small pebbles.
- 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

Vegan Blackberry Muffins
- Total Time: 38 minutes
- Yield: 12 Muffins 1x
Description
These bakery-style vegan blackberry muffins are moist, fluffy, bursting with fresh blackberry flavor, and topped with a buttery crumble.
Ingredients
Blackberry Muffins
- ¾ cup Granulated Sugar
- 1 ¾ cup All-Purpose Flour
- ½ tsp Salt
- 2 ½ tsp Baking Powder
- ½ tsp Cinnamon
- ¼ cup Oil
- 1 cup Vegan Milk
- ½ cup Unsweetened Applesauce
- 1 tsp Vanilla Extract
- 1 ½ cup Fresh Blackberries
Crumble Topping
- ¼ cup All-Purpose Flour
- 2 tsp Granulated Sugar
- ¼ tsp Salt
- 1 ½ tbsp Melted Vegan Butter (Unsalted)
Instructions
Blackberry Muffins
- Preheat oven to 450℉
- Wash the blackberries and thoroughly pat them dry.
- In a large bowl, mix together the flour, sugar, salt, baking powder, and cinnamon until combined.
- Gently mix in the blackberries to coat them with the dry ingredients.
- In a separate bowl, mix together the plant milk, applesauce, oil, and vanilla extract until combined.
- Add the wet mixture to the dry ingredients and gently mix with a rubber or wooden spoon until just combined to avoid overmixing.
- Scoop the batter into a lined muffin tin about ¾ full.
- Sprinkle the crumble topping evenly on top of each muffin.
- Bake for 10 minutes at 450℉, then lower the oven temperature to 375℉ and bake for an additional 6-8 minutes or until the muffins are baked through and golden brown.
- Allow the muffins to cool before serving.
Crumble Topping
- To a small dish, add the flour, sugar, and salt. Mix until combined.
- Add the melted butter and mix with a fork. The crumbles should resemble small pebbles.
- Refrigerate until ready to use.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Dessert