These gluten free vegan blackberry cinnamon muffins are so soft and fluffy! The perfect combo of sweet and tart! Great for a quick on the go breakfast!
Fresh picked in-season blackberries make the best treats! And these bakery style gluten free vegan blackberry cinnamon muffins are no exception!
We’ve made a lot of vegan muffin recipes and these are absolutely one of the best. Also, I think we say that about every single one of them.
The soft and fluffy texture, sweetness from the in-season blackberries and the streusel topping makes for the perfect vegan muffin!
Never miss another post! Sign up for our weekly newsletter and get them all delivered easily! Plus, 15 easy recipes delivered immediately!
Sign Up For My Newsletter Today!
GLUTEN FREE VEGAN BLACKBERRY CINNAMON INGREDIENTS:
Below are notes about the main ingredients before we get into the full recipe located lower in this post on how to make this vegan blackberry muffins:
- Blackberries – we are using fresh blackberries in this recipe for the perfect balance of sweet and tart
- Gluten Free Flour – we love 1:1 gluten free blends for baking like King Arthur or Bob’s Red Mill
- Cinnamon – cinnamon is a warming spice which elevate the blackberries in a way you never thought possible
- Streusel Topping– giving you the ultimate bakery quality at home with a touch of sweetness and a crumble topping.
- Applesauce – this is acting as our egg in the recipe
- Dairy Free Yogurt – yogurt is added into baked goods to add moisture but it also helps the leavening process as well.
SUBSTITUTIONS AND VARIATIONS:
- Blackberries – instead of fresh you can use frozen berries. Also you can swap or mix the berry like raspberries or blueberries
- Gluten Free Flour – all-purpose flour also works
- Streusel Topping– this is optional and can be omitted
- Applesauce – Flax Egg or another fruit puree can be subbed for the applesauce
- Dairy Free Yogurt – vegan sour cream is a great sub for the yogurt
Frequently Asked Questions:
The key to get the taller, fluffier, perfect bakery style vegan chocolate chip muffins is using these tulip muffin liners. They fit in a regular muffin tin, but help keep all the ingredients in, making them absolutely perfect.
You want to make sure that you are using a soy free dairy free butter, like Flora or Earth Balance soy free. Then use a dairy free milk and yogurt that are safe for your allergens.
If you need help finding a safe vegan yogurt, see our vegan yogurt taste test.
To make gluten free, we use this specific King Arthur gluten free flour.
You can absolutely make these mini muffins. You just need to follow the directions and fill mini muffin tins instead of regular size.
Likewise, you could make extra large muffins with this recipe too.
For mini muffins you will reduce the cooking time and if you make larger muffins, you may need to increase the time.
By using both baking powder and baking soda, we create the perfect rise making for the best light and fluffy muffins.
What are other vegan muffins ideas that I should try?
Once you try these vegan chocolate chip muffins, you may want to learn what are some other options. We gathered some ideas from our friends. All of these dairy free muffins listed below are vegan, so they are also egg free and many are gluten free.
- Vegan Blueberry Muffins
- Vegan Banana Muffins
- Maple Cinnamon and Brown Sugar Vegan Zucchini Muffins
- Vegan Cranberry Orange Muffins
- Vegan Strawberry Muffins
- Vegan Apple Muffins
Pin these vegan double chocolate muffins for later!
Gluten Free Vegan Blackberry Cinnamon Muffins
Ingredients
For Blackberry Swirl
- 1 cup blackberries, fresh or frozen
- 1 tablespoon vegan cane sugar
- ½ teaspoon ground cinnamon
Streusel Topping (Optional)
- ⅔ cup gluten free 1:1 flour blend (can sub with all purpose)
- ½ cup brown sugar, packed
- ¼ cup vegan butter, melted
- 1 tablespoon vegan cane sugar
- 1 teaspoon ground cinnamon
For the muffins
- 2 cups gluten free 1:1 flour blend (can sub with all purpose)
- 1 cup old fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon divided
- ¼ teaspoon nutmeg
- ½ teaspoon sea salt
- 6 tablespoon vegan butter, melted
- 1 cup vegan cane sugar
- ⅓ cup brown sugar, packed
- ¾ cup unsweetened applesauce
- ¾ cup dairy free milk
- ½ cup dairy free yogurt (use like dairy free Oui, or sub for vegan sour cream)
- 2 teaspoon vanilla
- 1 cup blackberries, fresh or frozen, mashed
Instructions
- Preheat oven to 400 degrees F. Grease a muffin pan or place liners into each cup.
For Blackberry Swirl
- Add blackberries to a pot with sugar and cinnamon over medium high heat. Let it cook down, pressing down on the berries with the back of a spoon for about 5-8 minutes. Let cool to room temperature. Strain out berries seeds if desired (optional).
To Make the Streusel Topping
- Combine all the ingredients together until a wet sand like texture forms. Place in fridge until ready to use.
For the muffins
- In a bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate large bowl, beat together vegan butter and both sugars until creamy. About 3-5 minutes.
- Add in applesauce, milk, yogurt, and vanilla. Beat again just until combined.
- Add dry ingredients and fold with spatula just until combined again, careful not to over mix.
- Fold in mashed blackberries.
- Fill muffin cups up ¾ of the way full of batter. Then add about 1 teaspoon of the blackberry swirl and use a toothpick to gently swirl into muffin. Top with streusel topping by dividing it evenly among the muffing.
- Place in oven and bake for 27-30 minutes or until a toothpick inserted comes out clean.
Rachel
Yay finally I can make the muffins of my dreams! So light and fluffy and they rose really well. Yum! Thanks guys
LarishaBernard
So glad you love them!