Blackberry Muffins

About These Must-Bake Vegan Blackberry Muffins

Got berries? Wondering what to do with them? This blackberry muffin recipe is your answer. Here's why:

• I'm obsessed with the fact that much of the batter is made in the blender. It makes this recipe so quick and easy to whip up and pop in the oven.
• Not to brag, but I feel like I've finally figured out gluten-free baking. The blend of oats and almond flour, plus the addition of quinoa flakes (for added structure), does a fabulous job of providing the soft, pillowy texture you expect in a traditional bakery-style muffin. They won't rise quite as high, but otherwise, you won't miss the gluten.
• The added indulgence of the coconut butter glaze puts these muffins somewhere between a sweet breakfast/snack and a dessert. So you can enjoy them any time of day.

What You’ll Need

Buckle up and head to the grocery store! Here's what you'll need for this easy blackberry muffins recipe. See the recipe card below for precise measurements.

For the muffins

• Flax egg – You can make a flax egg by whisking together 1 tablespoon of flaxseed meal with 3 tablespoons of water. Alternatively, you can use 1 large egg or a vegan egg substitute.
• Bananas – Overripe bananas will yield the best texture. They'll also add to the sweetness of the muffins.
• Coconut milk – Unsweetened and full-fat for the best results.
• Maple syrup – Or another liquid sweetener, such as agave or honey. Just remember that honey isn't vegan, if that's important to you.
• Oats – I prefer traditional rolled oats, but quick-cooking oats will work in a pinch.
• Blanched almond flour – If almond flour isn't for you, coconut flour or cashew flour would work. I do really love the texture the almond flour delivers, though.
• Coconut sugar – Or raw cane sugar.
• Quinoa flakes – Not only do quinoa flakes provide structure to the muffins, but they also add a nice hit of protein and fiber.
• Lime zest – Freshly grated, and lots of it. That's the key to building flavor in these muffins.
• Baking powder – To help the muffins rise.
• Vanilla bean powder – Vanilla extract is fine, too.
• Salt – To break up the sweetness of the muffins a tad.
• Fresh blackberries – I highly suggest fresh over frozen berries. If you must use frozen berries, thaw them first, draining as much liquid as possible, and pat them dry.

For the glaze

• Coconut butter – I suppose “real” butter (you know, from cows) would work too. But I like the flavor and texture of the coconut butter. Plus, it's nice that it makes these vegan-friendly.
• Maple syrup – Honey (not vegan) or agave would also work. Really, any liquid sweetener.
• Lime juice – Freshly squeezed. Bottled lime juice is overly acidic.
• Coconut oil – To loosen the glaze a bit. If you want to tone down the coconut flavor, opt for refined coconut oil.
• Coconut milk – Full-fat. Canned coconut milk tends to have a creamier texture, which I like.

• Blend. Blend together the egg (or flax egg), bananas, coconut milk, and maple syrup on high speed until smooth.

• Add the oats. Add the oats and blend until smooth.

• Mix in the dry ingredients. In a large bowl, mix the contents of the blender with the almond flour, coconut sugar, quinoa flakes, lime zest, baking powder, vanilla, and salt.

• Add the blackberries. Fold in the blackberries.

What Else Can I Add to These Muffins?

There are many ways to throw your own personal spin on these muffins. Here are a few fun ideas:

• Berry swap. Prefer raspberries? Blueberries? Strawberries? Go ahead and replace the blackberries with your berry of choice. Other fruits would work too. I'd like to try diced peaches or apricots!
• Nuts and seeds. If you like a little crunch to your morning muffin, fold a handful or so of chopped walnuts, macadamia nuts (great with the coconut-lime glaze), or chia seeds into the batter.
• Crumble topping. Whip up the crumble topping for my Stone Fruit Quinoa Crumble and sprinkle a tablespoon or so over the unbaked muffins before popping them in the oven.
• White chocolate chips. White chocolate chips go really well with the lime in these muffins. Fold them into the batter along with the blackberries for an extra touch of indulgence.

Storage and Freezing

• Countertop: Seal the fully cooled, glazed muffins in an airtight container (or wrap tightly in plastic wrap) and store them on the counter for up to 5 days.
• Freezer: Once cool, seal any leftover muffins in a freezer-safe airtight container, or wrap individual muffins in a double layer of plastic wrap. They'll keep in the freezer for up to 3 months. Thaw on the counter before diving back in.
• To reheat: Leftover blackberry muffins are fabulous at room temperature, but if you'd like to reheat yours, wrap one (or several) in aluminum foil and bake in the oven (or toaster oven) at 350°F for ~5-10 minutes. You can also microwave a muffin in 30-second intervals until warm.

You'll likely have some leftover glaze, too. That can be stored in a separate airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Let it thaw in the fridge (if applicable) before reheating over low heat on the stove or in the microwave. Use the extra on any baked good/s you please!

More Muffin Recipes

Ready for more muffin recipes? I've got you covered:

• Applesauce Blender Muffins
• Cinnamon Muffins
• French Toast Muffins
• Skinny Pumpkin Quinoa Muffins
• Double Chocolate Coconut Flour Muffins