Delicious, moist, easy-to-make vegan gluten-free blackberry muffins that can be made with either fresh or frozen berries. This tasty homemade treat is dairy-free, egg-free, and perfect to serve as snacks or at breakfast or brunch.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
Line a muffin pan with liners or generously grease the inside of each cup with coconut oil.
In a small bowl, whisk together the flour, baking powder, and salt.
In a medium bowl, mix the sugar, applesauce, coconut oil, vanilla, and flax eggs until blended.
Slowly add the dry mixture to the wet mixture and stir until combined. Fold in the blackberries.
Using a spoon or a large scoop, divide batter into the 12 muffin cups.
If using, sprinkle turbinado sugar on top of each muffin.
Bake for 18 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean.
Let muffins cool in the muffin pan for a few minutes and then remove and place them on a cooling rack.
Notes
Please read all of the info above and below before making this recipe.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend.
This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be a blend, preferably the one mentioned above for the best results.
If your blackberries are extra-large, cut them in halves or thirds (width-wise) before adding them to the batter.
Frozen blackberries can be used for this recipe. If using frozen, thaw them fully and pat them dry, then halve them, if they are very large, before folding them into the batter. See the "Recipe FAQ" section above for more info.
Any type of neutral flavoured oil can be used in place of coconut oil, such as safflower or sunflower.
Because of the moisture from the blackberries, these muffins will only keep for up to two days, in an airtight container, at room temperature. If you still have leftovers after two days, place them in the refrigerator where they will keep for another few days.
To freeze, once they have fully cooled, wrap them up tightly so they're airtight, place them in a container or freezer bag, and freeze. They will keep in the freezer for up to three months. When you're ready to serve, thaw at room temperature.
Nutrition info is based on one muffin. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.