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Vegan Blackberry Muffins (oil free) on a wooden board

Vegan Blackberry Muffins (Oil Free)

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.
Course Dessert
Cuisine American
Keyword blackberry muffin recipe, blackberry muffins, how to make vegan blackberry muffins, vegan blackberry muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 215kcal
Author Gunjan


Wet ingredients

Dry ingredients



  • 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.
    cooked wet ingredients
  • Once cooled down blend it in a blender as smooth as possible. Keep it aside.
    blended wet ingredients
  • 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.


Calories: 215kcal | Carbohydrates: 22g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Sodium: 191mg | Potassium: 105mg | Fiber: 3g | Sugar: 17g | Calcium: 93mg | Iron: 1mg