These 8-ingredient vegan double chocolate blackberry muffins are moist, fluffy, and packed with melty chocolate chips and juicy blackberries or the berries of your choice (fresh or frozen!). For a versatile, egg-free, dairy-free breakfast, snack, or dessert!
Preheat oven to 375F. Prepare 12 muffin cups with liners.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Mix well. Add water, oil, and vanilla and stir until just combined. Take care not to over-mix.
Fold in blackberries and dairy-free chocolate chips.
Spoon batter into muffin pan.
Bake for 25 minutes or a tester inserted into the middle comes out clean.
Allow to cool completely before frosting.
Don’t overmix the batter: Overworked gluten can lead to tough, dense, and oddly shaped muffins.
Make sure the baking powder is in date: Otherwise, the muffins won’t rise the way they should.
Adjust the sugar amount: Feel free to slightly reduce the sugar in the recipe to personal preference. We haven’t tried substituting the sugar for a sugar-free sweetener, as it’s likely to affect the cake texture.
Treat these as muffins or cupcakes: Enjoy them frosting-free, or make a more decadent vegan chocolate blackberry cupcake treat with the addition of buttercream icing (we recommend berry flavored!)
Use your berry of choice: Blueberries, raspberries, cherries, blackberries, etc., will all taste great inside the vegan double chocolate muffins.
Use fresh or frozen berries: We prefer to use frozen for delicate berries (like raspberries). However, fresh or frozen should work (no need to thaw first).
To make mini vegan chocolate blackberry muffins: Test that they’re baked after 15 minutes. Or until a toothpick inserted into the center comes out clean.
To make a loaf: While we haven’t tried, it should be possible. Simply increase the baking time until an inserted toothpick comes out clean (check on it first at 35 minutes and every few minutes after).