Vegan Vanilla Berry Muffins

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

Yield: makes 12 muffins

Vegan Vanilla Berry Muffins - These egg-free muffins are so good. Sometimes I use blueberries, but raspberries are my favorite.

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.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

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.

almond breeze

you might also like //

55 Comments

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

    Do we have to use almond breeze milk?

    Reply
    • You can use soy, rice, whatever kind of non-dairy milk you like.

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

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

    Reply
  • Love these muffins!!! They look so moist and delish!!!

    Reply
  • These sound fabulous Bree! What a lovely recipe!

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

    Reply
  • 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.

    Reply
    • I am really sorry that you feel this way. I respect your opinion, and am sad to see you go.

      Reply
  • 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.

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

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

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

    Reply
  • 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!

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

    Reply
    • I have no idea why. I am so sorry. It obviously was not on purpose.

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

    Reply
    • 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.

      Reply
  • 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

    Reply
    • The recipe is correct as written, not sure why I need to clarify.

      Reply
      • In the ingredients you list 1 cup of sugar and 3/4 cup + 2 tbsp oil but in the instructions you say 3/4 cup + 2 tbsp sugar. 🙂

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

    Reply
  • 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!

    Reply
    • 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?

      Reply
  • 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….

    Reply
    • 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.

      Reply
  • Hey Bree! I made these this morning at the last minute for a little brunch with friends with peaches. Thanks for the recipe! 🙂

    (And btw, mine yielded 26 muffins measuring them out with my large cookie scoop.)

    Reply
  • Hey, I made those muffins with my own milk… I know it sounds a little weird but I got a cup of breaskmik my son didn’t want to drink and i didn’t want to throw it… So i made this… It was just delicious but my boyfriend doesn’t want to taste 🙁 next time i’ll use almond milk, but no regret
    (excuse my bad english, i’m french)

    Reply
  • Excellent recipe!I used this recipe as a base but changed a few things (mostly due to realizing I only had a few teaspoons of oil left in the house and no vinegar!) added half of a mashed banana and 2 eggs instead. And I didn’t have vinegar. The berries weren’t completely thawed but they turned out very well! Used unsweetened vanilla almond breeze 🙂

    Reply
  • These were AMAZING!! Only thing I did different was use apple cider vinegar because we were out of white vinegar, and I cut down the sugar just a tad. They came out so moist and delicious! BEST muffin recipe to date and love the easy recipe. My 11 year old daughter, with severe egg and peanut allergies, made it herself following your website! Thank you so much 🙂

    Reply
    • I’m so glad that you guys liked these so much. I love this recipe too.

      Reply
  • Do you have any suggestions on making this GF? I have a friend who’s terribly allergic to gluten, so I always try to find ways to bring her treats.

    Also, do you have any GF flour you recommend above all else? Everything I try is so grainy! Thank you!

    Reply
    • Have you tried the Cup for Cup at Williams Sonoma? I’ve never really tried all of them so I don’t feel I’m the best to ask. But that is really nice of you to bring treats to your GF friend.

      Reply
  • Pingback: Monday Coffee Date | Burg Hohenzollern Germany

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.