These soft and fluffy Vegan Blackberry Muffins (Oil Free) are flourless and are perfectly sweetened. Its soy free and gluten free along with being absolutely delectable for all ages. It’s a simple recipe bursting with flavors of fresh ingredients.
I am on a baking spree and have been baking with summer fruits throughout. It’s a fun family project especially with kids.
These are absolutely tender and melt in mouth and so delicious that I bet you cannot stop at just one.
I have used fresh blackberries in this muffin recipe and they give a mild crunchy bite to these because of its seeds. They in turn makes these muffins even more divine for the taste buds.
These blackberry muffins were an instant hit with my whole family. I must have made about 4 batches by now and yet we can’t stop gorging on it every single day.
Therefore, here I am sharing the details of these vegan blackberry muffin recipe.
Ingredients for Vegan Blackberry Muffins (Oil Free)
Apple cider vinegar
Powdered sugar (optional)
I have used all these simple and easily available ingredients which you may buy from any local grocery stores. However, I have provided links to few of them here in this recipe for your convenience.
If you plan to buy from those affiliate links then I get small commission which in turn encourages me to bring out more delicious recipes for you all.
- Blackberries – its loaded with antioxidants and is a summer berry fruit. It is nutritious and very low in calories.
- Almond flour – It is a nutritious gluten free ground almond. It comes in a powdered form which makes it easier for baking or to include in any recipe.
- Flaxmeal – it’s a great egg substitute with lots of nutrition. However, I have used it here as not an egg substitute but as a flour to complement other ingredients along with making this a healthyish dessert.
- Cornstarch – It binds well. Since almond flour is not a great binder so, therefore, I used flaxmeal in certain amount here. This small amount of cornstarch takes this muffin recipe to the next level. However, I used gluten free cornstarch to make these blackberry muffins absolutely gluten free.
- Apple cider vinegar – Many varieties of apple cider vinegar is available in the market but I used the ones that does not say mothers. We need a simple one so as to compliment baking soda in this recipe since it’s a vegan muffin recipe and yet we want it to be soft, fluffy, tender and melt in mouth plus it should rise well.
If you are looking for a variation then I like this recipe from Loving it Vegan. I like her idea of including buttermilk in her recipe which brings out a subtle pleasant flavor to the berry muffins.
How to make Vegan Blackberry Muffins (Oil Free)
Firstly, I cooked fresh blackberries, brown sugar, vanilla extract and cider vinegar in a nonstick pan.
Secondly, I let it cool and blended it in a blender so as to thicken a bit.
Next, I mixed all the dry ingredients in a mixing bowl making sure that there were no lumps.
Thereafter, I folded in all the ingredients in the mixing bowl and whipped it into a thick sticky batter (almost like a cookie).
Afterwards, with the help of an ice cream scoop, I dropped the batter onto the prepared muffin tray. Then, I garnished it with slivered almonds and baked it in a pre-heated oven at 350 degree for 15 minutes.
Later, I turned it off and let it cool completely and sprinkled some powdered sugar.
We all enjoyed this fresh blackberry muffin recipe heartily. In fact, it has become so regular that I always keep a batch of them in my refrigerator to snack at odd hours or to satisfy sweet tooth in a healthier way.
- While measuring the dry ingredients try to dip the cups and spoons directly into the container and cut the extra from the top with a knife. However, a little extra almond flour will not harm this recipe. But make sure to measure the baking powder and baking soda properly by cutting from the top to discard the extra.
- Most importantly, rinse the fresh blackberries and then let it air dry for a bit. If you are in a hurry then dap it with a kitchen towel to wipe off the extra water.
- It is important to cool down the cooked berry mixture because it thickens as it cools down. After blending it smooth, it will thicken further which helps the batter to be thick and dough like.
- We like the crunch of the seeds but feel free to strain if you want absolutely smooth muffins. However, the blackberry seeds enhances its flavors a lot more than the strained one.
Personally, I have tried both ways strained and non-strained and my family preferred not straining. This way they could taste the real blackberries in this fresh blackberry muffin recipe.
So, by now I am sure you all must be drooling over these muffins and I bet you want to dig into them from your screen. Why wait?
I would recommend that you get started with it so that you can enjoy these as much as we do it every day till today.
They taste best when consumed the same day but the leftovers can be refrigerated in an air tight container for about 2 weeks.
I have made these vegan muffins absolutely oil free and is not overly sweetened. In fact, I used brown sugar instead of regular white sugar so that this recipe has minimum processed ingredients. Rest of the ingredients are healthyish as well. By using fresh blackberries, I have included other nutrition to these as well. Therefore, I would say that they are guilt free dessert comparatively but should be consumed occasionally so as to stay within calorie limits of your diet.
I have used fresh blackberries in this recipe which is easier to handle and makes this recipe simple as well. Frozen blackberries would first need to be defrosted and it might also increase the water content of this recipe which would create a disturbance in the batter.
No, not at all. I have used simple ingredients and have made it from scratch.
Did you make it?
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Vegan Blackberry Muffins (Oil Free)
- Pre-heat oven at 350 degree Fahrenheit and prepare a muffin tray with muffin liner. In a nonstick pan combine all the wet ingredients and turn on the heat at high. Once the sugar starts to melt crush the ingredients with a food masher until it becomes a liquid. Cook for 3-4 minutes. Turn it off and remove from heat. Cool down to room temperature and it will thicken a bit but not too much.
- Once cooled down blend it in a blender as smooth as possible. Keep it aside.
- In a mixing bowl combine all the dry ingredients.(Try to measure the ingredients directly from the respective containers and cut the extra from the top with a knife or a finger).
- Fold in blended wet ingredients into the dry ingredients and whip up a thick sticky batter.
- Now, with the help of an ice cream scoop/cookie scoop drop the batter onto the prepared muffin tray. Top it with sliced/slivered almonds and bake it in the middle rack for about 15 minutes. Test with a toothpick at this point. If it comes out dry but colored then turn it off and take it out. Or else bake for another 2-3 minutes but do not over bake it. Sprinkle some powdered sugar and enjoy it warm, at room temperature or cold.
- These muffins would be slightly crunchy because of the blackberry seeds. This absolutely makes them delectable and outstanding. My family preferred the seeds. However, if you like absolutely no crunch then feel free to strain the wet ingredients after blending.
- The batter would be thick almost like a cookie batter. Make sure it is not runny at all. You should be able to make a soft crumble dough out of it.
- I have used gluten free cornstarch in this recipe.
- While measuring almond flour, its better to dip the measuring cup directly into the container and measure. Then, cut the extra from the top with a knife. Same is applicable for all the ingredients.
- While mixing dry ingredients you may want to rub it with the hands to release all the lumps of baking soda.
- Leftovers can be refrigerated in an air tight container for about 2 weeks.
- Depending on the size of your scoop this recipe makes about 10-12 muffins and the serving size is 1 muffin each person.