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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.

Print

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.

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

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  1. The Vanilla Bean

    July 9th, 2013 at 8:22 am

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

    Do we have to use almond breeze milk?

  2. bakedbree

    July 22nd, 2013 at 7:33 pm

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

  3. Tieghan Gerard

    July 9th, 2013 at 9:11 am

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

  4. bakedbree

    July 22nd, 2013 at 7:33 pm

    They are moist and so good. I wish you had one too!

  5. Kathy

    July 9th, 2013 at 9:22 am

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

  6. bakedbree

    July 22nd, 2013 at 7:32 pm

    Thank you! Love berry season!

  7. Robyn Stone | Add a Pinch

    July 9th, 2013 at 9:34 am

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

  8. Kristi

    July 9th, 2013 at 9:45 am

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

  9. bakedbree

    July 22nd, 2013 at 7:32 pm

    I hope you love this one!

  10. June G.

    July 9th, 2013 at 9:51 am

    Oooh, I’ll def be making these!

  11. bakedbree

    July 22nd, 2013 at 7:30 pm

    Please do! This is my new go-to muffin recipe

  12. Katrina @ Warm Vanilla Sugar

    July 9th, 2013 at 4:38 pm

    These sound fabulous Bree! What a lovely recipe!

  13. bakedbree

    July 22nd, 2013 at 7:29 pm

    I was so happy with how these turned out.

  14. Angie

    July 9th, 2013 at 5:40 pm

    These are the perfect summer muffin!

  15. bakedbree

    July 22nd, 2013 at 7:29 pm

    thank you Angie!

  16. Cindy

    July 9th, 2013 at 5:56 pm

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

  17. bakedbree

    July 22nd, 2013 at 7:29 pm

    I think that they would freeze very well.

  18. Stephanie @ Girl Versus Dough

    July 9th, 2013 at 9:33 pm

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

  19. bakedbree

    July 22nd, 2013 at 7:29 pm

    Agreed!

  20. Ashley

    July 10th, 2013 at 12:52 am

    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.

  21. bakedbree

    July 22nd, 2013 at 7:27 pm

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

  22. JP

    July 10th, 2013 at 10:00 am

    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.

  23. Carol

    July 10th, 2013 at 5:23 pm

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

  24. bakedbree

    July 22nd, 2013 at 7:18 pm

    Hope you like them as much as I did!

  25. Joshua Hampton (Cooking Classes San Diego)

    July 11th, 2013 at 3:35 am

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

  26. bakedbree

    July 22nd, 2013 at 7:18 pm

    I love this recipe, and will make it often!

  27. Laura

    July 15th, 2013 at 6:45 pm

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

  28. bakedbree

    July 22nd, 2013 at 7:13 pm

    Kids can easily make this recipe.

  29. Erin @ Texanerin Baking

    July 20th, 2013 at 1:06 pm

    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!

  30. bakedbree

    July 22nd, 2013 at 7:09 pm

    I do! And just as good as the non-GF or vegan version.

  31. Cindy

    July 26th, 2013 at 9:22 am

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

  32. bakedbree

    August 3rd, 2013 at 12:07 pm

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

  33. Adriane Shands

    July 26th, 2013 at 1:45 pm

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

  34. bakedbree

    August 3rd, 2013 at 12:02 pm

    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.

  35. Patricia Greene

    August 3rd, 2013 at 11:35 am

    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

  36. bakedbree

    August 3rd, 2013 at 11:37 am

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

  37. Kadee

    September 20th, 2013 at 2:54 pm

    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. 🙂

  38. bakedbree

    September 22nd, 2013 at 10:46 pm

    That’s right, because you put the remaining sugar on top of the muffins.

  39. sharanya

    September 12th, 2013 at 10:21 am

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

  40. bakedbree

    September 19th, 2013 at 5:13 pm

    Sure, it will be fine!

  41. Renee Roush

    November 15th, 2013 at 7:35 pm

    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!

  42. bakedbree

    November 17th, 2013 at 11:28 am

    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?

  43. Christel M.

    January 22nd, 2014 at 8:43 pm

    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….

  44. bakedbree

    January 24th, 2014 at 11:20 am

    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.

  45. Ali | Gimme Some Oven

    August 16th, 2014 at 1:31 pm

    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.)

  46. bakedbree

    August 19th, 2014 at 10:54 am

    Thank you Ali! Peaches sound amazing!

  47. l'elfe

    November 26th, 2014 at 4:14 pm

    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)

  48. bakedbree

    November 27th, 2014 at 1:36 pm

    Way to use what you have! 🙂

  49. Jess

    December 4th, 2014 at 8:12 pm

    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 🙂

  50. bakedbree

    December 7th, 2014 at 10:05 am

    Glad that they worked out for you!

  51. Ava

    April 1st, 2016 at 4:09 pm

    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 🙂

  52. bakedbree

    April 5th, 2016 at 11:01 pm

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

  53. Angela Luan

    November 17th, 2016 at 12:25 pm

    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!

  54. bakedbree

    November 17th, 2016 at 3:43 pm

    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.

  55. Monday Coffee Date | Burg Hohenzollern Germany

    August 13th, 2018 at 11:44 pm

    […] // I made these muffins before I gave up dairy and love them, but now they are a […]

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