Vegan blackberry muffins

I sometimes wonder if there are people on this world that don't like muffins. I mean, what's there to dislike? 
I must admit; when I just went vegan and I attempted making (cow) milk-free, butter-free and egg-free muffins, I ended up with little soft bricks. My 'muffins' were hard (and only became harder by the minute), tasteless and just straight up offensive. "How do all these vegan bloggers seem to make all of these extremely fluffy and heavenly looking muffins?"
Now, close to 4 years later, I think it's safe to say that I mastered the vegan-muffin artistry. 

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Muffins are a pain in the butt to make. To get the perfect muffins, you're not 'allowed' to pack the flour to hard, to stop mixing the ingredients at just the right time, to be sure the dry and wet ingredients match up just perfectly, have the oven set at just the right temperature,.. want me to go on?

But with this recipe I got you covered, no worries! These babies are fluffy with a slightly crunchy top and are not too sweet (feel free to add more sugar if you want crazy-sweet muffins, can't blame you) and the topping simply tops them off (no pun intended).
Now we're on the subject of 'toppings': Can you guess what the white stuff on my muffins may be? ..and? Icing? WRONG! It's coconut yogurt. Yeah, I know. Crazy right? But it's a match made in heaven, I'm telling you! Plain insanity!

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  • 1½ cups of wheat flour (sifted)
  • ½ cup cane sugar
  • 2 tsps baking powder
  • 1 tsp pink himalayan sea salt
  • ¾ cup oat milk
  • ¼ cup coconut oil
  • 2 tsps apple cider vinegar
  • not more than 1 big handful frozen blackberries
  • 3 tbsps coconut yogurt


  1. Start off by preheating your oven to 225ºC. 
  2. If you havent already, make sure to sift your flour. This will make the muffins extra fluffy and light.
  3. Now add the sugar, baking powder, salt to the flour in a large mixing bowl. Feel free to mix by hand, no need for high speed mixing here.
  4. Now add your milk, oil and vinegar and mix until just combined! You shouldn't be able to see any dry flour bits, but a few clumps here and there are fine. Over-mixing will literally kill your muffins, so please be careful.
  5. Gently fold in the blackberries.
  6. Pop your batter in a silicon muffin mould (fill each muffin up for about ¾, or else they'll overflow and you'll end up with an extremely weird looking cake).
  7. Wait approx. 20 minutes or until the tops are golden and a toothpick comes out clean after test-poking.
  8. Allow your babies to cool off completely before you decorate them. Or just dig in right away, it's up to you really.
Celina Caprino2 Comments