| | | |

Vegan Lemon Blackberry Muffins













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: 







Buttery Soft

Perf for any season!

Great for brunch entertaining!






































clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Lemon Blackberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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


  • 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 


  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. 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1












Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.