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vegan vanilla berry muffin recipeSometimes I make things and think that they will be good, but then am blown away by how good they really are. Case in point, these Vegan Vanilla Berry Muffins. I found this recipe while flipping through flour, too at Barnes and Noble one evening. I have the first flour cookbook, and it is worth a place on your shelf. One of my all-time favorite recipes comes from it. I made these the first time on a rainy afternoon when I had some berries that I needed to use, and some kids that needed something to do. Since this recipe is vegan, and calls for oil, it is incredibly easy to mix by hand.

Since you do not need room temperature butter or need to cream anything, it is perfect for children to make. My oldest can make these entirely by himself.  I think that muffins are one of the best things to make with new bakers. You typically can go from idea to hot muffin in about 45 minutes, start to finish. Kids do not have a ton of patience, so in my opinion, these are better than say, a cookie. Cookie dough is fun to make, but baking batches of cookies is not something that my 9 year old has the time of day for. By the time we clean up the dishes and clean the counter tops, the muffins are done.

If I did not know that these were vegan, I would have never guessed it. These muffins are light and tender, but also moist. We loved them. These 12 muffins lasted all of about 1 hour. I used a variety of raspberries, blueberries, and blackberries, but you could use any berry you like. I also think that this is a great base recipe, and you could make about a million different kinds – Apple cinnamon, chocolate chip, and cranberry orange come to mind.

vegan vanilla berry muffin recipe2 2/3 cups flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 cup Dixie Crystals sugar
3/4 cup plus 2 Tablespoons vegetable oil
1 1/3 cup Almond Breeze almond milk
2 Tablespoons white vinegar
1 Tablespoon vanilla
2 cups berries (fresh or frozen)

vegan vanilla berry muffin recipeIn a medium bowl, whisk together flour, baking soda, salt, and 3/4 cup plus 2 Tablespoons sugar.

vegan vanilla berry muffin recipeIn a separate bowl, whisk together oil, almond milk, vinegar, and vanilla.

vegan vanilla berry recipeMake a well in the dry ingredients, pour wet ingredients into the well.

vegan vanilla berry muffin recipeMix well with a rubber spatula until well mixed.

vegan vanilla berry muffin recipeFold in berries.

vegan vanilla berry muffin recipeScoop into a muffin tin lined with 12 paper liners. Sprinkle with remaining sugar.

vegan vanilla berry muffin recipeBake for 25 to 30 minutes in a preheated 350 degree oven. The tops will be golden brown. These muffins are best eaten the day they are made. But you can reheat them in a 300 degree oven for 3 to 4 minutes if you need to.

vegan vanilla berry muffin recipe

This recipe is adapted from flour, too.

Vegan Vanilla Berry Muffins

Vegan Vanilla Berry Muffins

Ingredients

  • 2 2/3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup sugar
  • 3/4 cup plus 2 Tablespoons vegetable oil
  • 1 1/3 cup Almond Breeze almond milk
  • 2 Tablespoons white vinegar
  • 1 Tablespoon vanilla
  • 2 cups berries (fresh or frozen)

Instructions

  1. In a medium bowl, whisk together flour, baking soda, salt, and 3/4 cup plus 2 Tablespoons sugar. In a separate bowl, whisk together oil, almond milk, vinegar, and vanilla.
  2. Make a well in the dry ingredients, pour wet ingredients into the well. Mix well with a rubber spatula until well mixed. Fold in berries.
  3. Scoop into a muffin tin lined with 12 paper liners. Sprinkle with remaining sugar. Bake for 25 to 30 minutes in a preheated 350 degree oven. The tops will be golden brown.
  4. Muffins are best eaten the day they are made. But you can reheat them in a 300 degree oven for 3 to 4 minutes.
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http://bakedbree.com/vegan-vanilla-berry-muffins
Disclosure: I am being paid by Blue Diamond Almond Breeze for this post.  I am compensated for my time, however all opinions expressed are my own.

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51 Responses to Vegan Vanilla Berry Muffins

  1. This looks so great – I can’t wait to try this.

    Do we have to use almond breeze milk?

  2. These guys looks moist, fluffy and so not vegan! Loving the color and wish I had one in my hand right now for breakfast!

  3. Kathy says:

    Those berries look beautiful! And what a wonderful looking muffin!

  4. Love these muffins!!! They look so moist and delish!!!

  5. Kristi says:

    I love blueberry muffins, and finding a new recipe to try.

  6. June G. says:

    Oooh, I’ll def be making these!

  7. bit.ly says:

    [...] moved here [...]

  8. These sound fabulous Bree! What a lovely recipe!

  9. Angie says:

    These are the perfect summer muffin!

  10. Cindy says:

    Do you think these beautiful muffins would freeze well???

  11. Mmmm, there really is nothing like a fresh-baked muffin. Especially one full of berries!

  12. Ashley says:

    I love your blog and I love your adorable family, but I miss the authenticity of your blog. I’ve nearly stopped reading your posts because I feel the need to scroll to the bottom to see which product is sponsoring your post. Eggs, almond milk, cheese…. Come on. I know the mark of a successful blog is sponsorship, but your blog feels forced. I won’t unsubscribe, for now, but I hope you feel the urgency to bring yourself and your passion back into your blog.

  13. JP says:

    I made these last night and they are delectable! The muffin base is so tasty and delicious. I am thinking I will try a coconut lime version this weekend.

  14. Carol says:

    How neat is that? A moist recipe for muffins without dairy or egg! I have been inspired to use up some blueberries tonight, thanks!

  15. The colors on those berries really pop. These muffins are definitely going to be on my weekly meal plan.

  16. Laura says:

    Mmmmm these muffins look delicious and easy enough for my kids to help make! Great recipe

  17. [...] See on Scoop.it – My Vegan recipesSee on bakedbree.com [...]

  18. These look delightful! Don’t you just love when you make something and it incidentally happens to be vegan or gluten-free or something?

    Beautiful muffins, too!

  19. Cindy says:

    I received 15 of the same emails from you from this page. Reason?

  20. Adriane Shands says:

    The flour used is processed. Has anyone tried the recipe with whole wheat flour?

    • bakedbree says:

      You can try using whole wheat pastry flour. I would also try cutting it with some whole wheat, but not taking the white flour out entirely. Otherwise, you will end up with hockey pucks.

  21. Patricia Greene says:

    can you please clarify if you need 1cup of sugar and 3/4plus 2tblsp of oil or is it the othr way would sure like to try this but i need to know

  22. sharanya says:

    Does this have to be white vinegar?:) could I use apple cider instead? Looks beautiful.. can’t wait to try.

  23. […] just about all the muffins I make but that’s because they ARE always good hot out of the oven (here’s the recipe I used). Since I’m into theming meals at the moment I served them with coconut vanilla mystic […]

  24. […] recipe and photo credit to: bakedbree.com […]

  25. Renee Roush says:

    Hi there, I’m recently vegan and need to tell you how perfect this recipe is. I have now made about 5 different muffins and ALL of them were just awful except this one. I think they even taste buttery, which is amazing given there’s no butter!! I also wanted to let you know that I used 100% whole wheat pastry flour, melted extra virgin coconut oil, and used half coconut palm sugar and half organic cane sugar and they turned out TERRIFIC. We don’t eat much processed/refined food in our house, so I don’t own white flour and vegetable oil. I’ve toyed with using no cane sugar at all, but I’m not sure honey or maple syrup would work very well in this recipe. Nevertheless, only a half a cup of refined ingredients over 20 muffins didn’t feel too bad to me! :-) Thank you for this FABULOUS recipe. Everyone who has tried this is absolutely dumbfounded that they are vegan. I’m LOVING IT!

    • bakedbree says:

      I am so glad that you love this muffin! I do too, and I am not a vegan, I just thought it sounded good. I have not tried using maple syrup or honey in place of sugar. I worry about the volume. I say try it once and see how it goes. You never know unless you try right?

  26. Christel M. says:

    I used 1 cup mixed raspberries, blackberries and blueberries and 1 cup frozen strawberries and the muffins came out looking fine except when you bite into it. It isn’t fluffy at all, is this how its supposed to be? Any idea what could have happened?
    P.S- This is my first time making muffins from scratch, not to sure what to expect, just the results seemed a little weird….

    • bakedbree says:

      No it isn’t. Where the frozen berries thawed before you added them to the batter? If they were frozen, I am guessing that was your problem. They would have melted during baking and added a lot of water. Either use fresh, or thaw completely before baking.

  27. […] Recipe adapted from http://bakedbree.com/vegan-vanilla-berry-muffins […]

  28. […] Vegan Vanilla Berry Muffins I made these to take along to a group we attend, so I doubled the recipe and made mini muffins. I think they would probably be better as regular sized muffins as the big berries (I used raspberries and blackberries) caused the mini muffins to be a bit unstable. If I made these again, I would probably mash up the berries a bit or make them full sized. Everyone who ate them (at least 40 people!) declared that they were delicious and I saw some people sneaking some to take home. All in all, they were a big hit! […]

  29. […] sure to try these super dreamy blueberry muffins, from Baked Bree. Technically we shouldn’t call these muffins, as we didn’t get to find any muffin tins at home, […]

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