Vegan Vanilla Berry Muffins

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!

vegan vanilla berry muffins on a plate with berries and milk in the background

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.

ingredients for vegan vanilla berry muffins

Ingredients //

  • 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

ingredients for vegan vanilla berry muffins in a bowl to be mixed
  • 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.
mixed ingredients of vegan vanilla berry muffins in a bowl

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.
mixed berries and other ingredients of vegan vanilla berry muffins in a bowl

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.
muffin pan with vegan vanilla berry muffins

Variations //

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.
vegan vanilla berry muffin on a cutting board with berries and a plate of muffins

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.

overhead view of vegan vanilla berry muffins with 2 cups of coffee and a bowl of berries

FAQ //

Why do berries sink to the bottom of muffins?

The weight of the berries will make them sink if the batter is too loose. You also may have simply used too many berries.

Are Betty Crocker muffin mixes vegan?

Always double-check those ingredients but most premade Berry Crocker mixes are vegan. You’ll just need to replace eggs with an egg substitute.

Can I make muffin batter into bread?

Yes. You’ll need to decrease the temperature by at least 25 degrees and increase the cooking time.

More Muffin Recipes

Maple Oatmeal Muffins

Orange & White Chocolate Muffins

Blueberry Muffins

The Best Chocolate Chip Muffins

plate of vegan vanilla berry muffins with coffee cups and a bowl of berries in the background

Vegan Vanilla Berry Muffins

Yield: makes 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Vegan Vanilla Berry Muffin - 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!


  • 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)


  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:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 317mgCarbohydrates: 41gFiber: 2gSugar: 19gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

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Oh hey there!

BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 57 Comments

  1. The Vanilla Bean

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

    Do we have to use almond breeze milk?

    1. bakedbree

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

  2. Tieghan Gerard

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

    1. bakedbree

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

  3. Kathy

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

    1. bakedbree

      Thank you! Love berry season!

  4. Robyn Stone | Add a Pinch

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

  5. Kristi

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

    1. bakedbree

      I hope you love this one!

  6. June G.

    Oooh, I’ll def be making these!

    1. bakedbree

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

  7. Katrina @ Warm Vanilla Sugar

    These sound fabulous Bree! What a lovely recipe!

    1. bakedbree

      I was so happy with how these turned out.

  8. Angie

    These are the perfect summer muffin!

    1. bakedbree

      thank you Angie!

  9. Cindy

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

    1. bakedbree

      I think that they would freeze very well.

  10. Stephanie @ Girl Versus Dough

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

    1. bakedbree


  11. Ashley

    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.

    1. bakedbree

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

  12. JP

    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.

  13. Carol

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

    1. bakedbree

      Hope you like them as much as I did!

  14. Joshua Hampton (Cooking Classes San Diego)

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

    1. bakedbree

      I love this recipe, and will make it often!

  15. Laura

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

    1. bakedbree

      Kids can easily make this recipe.

  16. Erin @ Texanerin Baking

    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!

    1. bakedbree

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

  17. Cindy

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

    1. bakedbree

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

  18. Adriane Shands

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

    1. bakedbree

      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.

  19. Patricia Greene

    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

    1. bakedbree

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

      1. Kadee

        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. 🙂

        1. bakedbree

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

  20. sharanya

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

    1. bakedbree

      Sure, it will be fine!

  21. Renee Roush

    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!

    1. bakedbree

      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?

  22. Christel M.

    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….

    1. bakedbree

      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.

  23. Ali | Gimme Some Oven

    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.)

    1. bakedbree

      Thank you Ali! Peaches sound amazing!

  24. l'elfe

    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)

    1. bakedbree

      Way to use what you have! 🙂

  25. Jess

    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 🙂

    1. bakedbree

      Glad that they worked out for you!

  26. Ava

    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 🙂

    1. bakedbree

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

  27. Angela Luan

    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!

    1. bakedbree

      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.

  28. Pingback: Monday Coffee Date | Burg Hohenzollern Germany

  29. Tom

    I gave this a try. Swapped out Dixie crystals with sugar in the raw. Came out good, not overly sweet. Frozen berries did darken the muffins slightly. Other than that great recipe.
    Plan to make again.


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