Vegan Lemon Blackberry Muffins

Posted by in Breakfast, Cooking, Easter, Muffins, Sweets | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Saturday!! 

 

 

 

 

 

 

If you know me, I always whip up a muffin concept to feature on Saturday! For the longest time I found any vegan muffin recipe to be underwhelming. The texture was of or either they didn’t cook through and the list goes on. Once I found the best balance I created tons! 

 

To date I’ve done a Matcha Chocolate ChipCinnamon PearTriple BerryLemon BlueberryDouble Dark Chocolate ChipEggnogGingerbreadPeanut Butter & ChocolateDark Chocolate Strawberry, Orange Cranberry, Peach Oatmeal, Strawberry Basil, Raspberry Almond, Pumpkin Chocolate Chip, Cinnamon Apple, Blueberry Almond, Green Machine , Lemon Rosemary, & Dark Chocolate & Raspberry muffins! 

 

When it comes to muffins I love to create fruit forward options! Believe it or not, I feel that blackberries always get skipped over! They have a tart like flavor, which pairs perfectly with lemon, and here’s just one more reason to love them.. 

 

They make a fab muffin!

 

 

 

 

 


 

What’s fab about this recipe, is everything! It’s my staple vegan muffin recipe, quick, easy, packs tons of flavor, lots of berries, buttery soft, features a quick lemon icing if you’re craving more of that lemon flavor, perf for any season, great for brunch entertaining, and is a lemon lovers dream! 

 


 

 

If you love a good vegan muffin, you’re going to fall head over heels for these vegan Lemon Blackberry Muffins!!

 

 

 

 

 

 

 

 

 

 

 

Why this recipe rocks: 

 

 

 

Quick

Easy

Flavorful

Buttery Soft

Perf for any season!

Great for brunch entertaining!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Lemon Blackberry Muffins


  • Author: Eat Drink Shrink
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6-10 depending on size 1x
Scale

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup cane sugar 
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup coconut oil, melted 
  • 1 large banana, mashed, 1/2 cup 
  • 1/2 cup almond milk (room temp)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract (optional) 
  • 1 teaspoon lemon zest
  • 1 tbsp lemon juice 
  • 1 cup fresh blackberries 

Instructions

  1. Heat oven to 350 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
  2. Whisk the flour, sugar, baking powder and salt in a large bowl.
  3. Add melted coconut oil, mashed banana, room temp almond milk, vanilla extract, lemon extract (optional), lemon zest, and lemon juice to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds. 
  4. Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fold in the fresh blackberries saving a few to throw on top, and fill into the muffin cups. 
  5. Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops begin to dry out simply make a tent with aluminum foil to prevent them from further drying out. 

Nutrition

  • Serving Size: 1

 

 

 

 

 

 

 

 

 

 

 

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