Vegan Vanilla Berry Muffins -learn how to make homemade moist, fluffy, and flavorful mixed berry muffins with fresh or frozen fruit. A great grab-and-go vegan and dairy-free breakfast!
Sometimes I’ll make a recipe, expecting it to be good, but then, not only is it good but I am actually blown away by how good it is. Case in point, these Vegan Vanilla Berry Muffins.
This recipe is inspired by a recipe I found in flour, too. I have the first flour cookbook and I can assure you it deserves a spot on your shelf (one of my all-time favorite recipes comes from it).
I tried this recipe the first time on a rainy afternoon when I had an excess of berries and a couple of kids that needed something to do. Since this recipe is a vegan muffin mix and calls for oil instead of butter or cream, it is incredibly easy to mix by hand and perfect for children to make (my oldest can make these entirely by himself).
Muffins are one of the best-baked goods to make with impatient bakers because they do not take much time at all.
In my opinion, making muffins with kids beats making cookies. Quite frankly, the time it takes to bake batches of cookies is not the time my 9-year-old has (but making muffins in 45 minutes from start to finish is totally feasible).
The 12 muffins this recipe made lasted about an hour. So without further ado, let’s make the best vegan vanilla and mixed berry muffin recipe.
- Flour – provides the structure of most baked goods.
- Baking Soda – is a leavening agent that helps the muffins rise.
- Kosher Salt – enhances the sweetness and highlights all of the fresh fruity flavors.
- Dixie Crystal Sugar – perfectly sweetens muffins.
- Vegetable Oil – adds moisture to the mixture and helps make tender, cakey muffins.
- Almond Breeze Almond Milk – You can use soy, rice, or whatever kind of non-dairy milk you prefer.
- White Vinegar – reacts with the baking soda to start the rising process.
- Vanilla – adds sweet and caramelized flavor and deepens the color.
- Berries – You can use fresh or frozen. Strawberries, blueberries, raspberries, etc. are great in homemade muffins.
How to Make // The Steps
- 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.
- 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.
- 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. 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.
Tips and Tricks //
- Fresh fruit is best when it’s picked at its prime. When berries are not in season, frozen works just as well and tastes just as great.
- If using frozen, roll them in a dusting of flour first. The flour keeps them suspended within the batter and keeps them from sinking to the bottom of each muffin.
- Don’t overmix! This could make the muffins become too tough and not light and fluffy.
- For perfect pillow muffin tops, fill muffin tins just a tiny bit from the top.
- Be sure that your oven has fully preheated before baking, so the muffins rise to perfection.
Why are Vegan Vanilla Berry Muffins So Good?
- Makes light, tender, and moist muffins despite calling for all vegan and dairy-free ingredients.
- Delicious grab-and-go breakfast, sweet treat, and/or late-night snack
- No heavy mixer needed -this muffin mix can easily be mixed by hand.
- Great way to use up an abundance of fresh or frozen berries.
This vegan muffin recipe lays the foundation for an awesome muffin, so you can customize it in a million different ways.
- I used a variety of raspberries, blueberries, and blackberries, but feel free to use any berry you like – apple, cinnamon, chocolate chip, and cranberry-orange come to mind.
- Mix-ins like citrus zest, chopped nuts, and cocoa powder are also delicious.
- Also, feel free to swap out almond milk for your favorite nut milk (coconut, cashew, oat, etc). You can also apple cider vinegar in place of white vinegar if that is what you have on hand.
How to Store and Reheat //
Storing – Once muffins have cooled completely, store any leftovers in a paper-towel-lined air-tight container on the counter for up to 24 hours or in the refrigerator for 6 to 7 days.
Reheating – You can achieve that same fresh from the oven taste by simply plopping a leftover muffin in the microwave for 20 to 30 seconds.
Make-Ahead and Freezer Options
Freezing – After cooling completely, wrap muffins in plastic wrap followed up a layer of foil, and store them in the freezer for up to 3 months.
The weight of the berries will make them sink if the batter is too loose. You also may have simply used too many berries.
Always double-check those ingredients but most premade Berry Crocker mixes are vegan. You’ll just need to replace eggs with an egg substitute.
Yes. You’ll need to decrease the temperature by at least 25 degrees and increase the cooking time.
More Muffin Recipes
Vegan Vanilla Berry Muffins
- 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 milk
- 2 Tablespoons white vinegar
- 1 Tablespoon vanilla
- 2 cups berries fresh or frozen
- 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.
- 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.
- 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.
- Muffins are best eaten the day they are made. But you can reheat them in a 300 degree oven for 3 to 4 minutes.