Are you ready to indulge in a delightful treat that’s not only scrumptious but also vegan? These Swirled Vegan Blackberry Muffins are the perfect blend of fluffy goodness and fruity flavor, making them an irresistible addition to your breakfast table or afternoon snack! With just 10 minutes of prep time and a burst of juicy blackberries in every bite, you'll wonder how something so delicious can be so easy to make. Get ready to impress your friends and family with these mouthwatering muffins that are sure to become a favorite in your home!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Baked Goods
Serves: 12 muffins
Ingredients
- 1 cup flour
- 1 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- 1 tablespoon baking powder
- 1 cup blackberries, mashed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with vegetable oil.
- In a large mixing bowl, sift together the flour, baking powder, and salt to ensure even distribution and remove any lumps.
- In a separate bowl, whisk together the almond milk, maple syrup, vegetable oil, and vanilla extract until well combined.
- Gently mash the blackberries in a small bowl, creating a slightly chunky puree while preserving some fruit texture.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to tough muffins.
- Fold the mashed blackberries into the batter, creating a swirled effect by using a spatula to gently fold and create marbled patterns.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- For extra visual appeal, sprinkle a few whole blackberries on top of each muffin and gently press them into the batter.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Choose Ripe Blackberries: For the best flavor, use ripe blackberries that are sweet and juicy. If you can find organic berries, they’ll enhance the taste even more!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins, so be gentle!
- Create a Swirl: To achieve that beautiful swirled effect, fold the blackberries into the batter carefully. Aim for a marbled look without fully blending them in.
- Check for Doneness: Ovens can vary, so start checking your muffins at the 22-minute mark. They’re done when a toothpick comes out clean or with just a few crumbs attached.
- Store Properly: Keep your muffins fresh by storing them in an airtight container. They’ll last up to 3 days at room temperature, but they’re best enjoyed warm!
- Experiment with Flavors: Feel free to add a pinch of cinnamon or nutmeg for an extra flavor boost, or swap out the blackberries for your favorite berries!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 3g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
