Mixed Berry Muffins

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5 from 2 votes

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www.theconsciousplantkitchen.com

These Mixed Berry Muffins are easy 5-ingredient fluffy muffins with a delicious vanilla crumb filled with juicy berries. They are easy to make with no eggs, no dairy, using fresh or frozen berries.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/mixed-berry-muffins/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: muffins

Calories: 252.6kcal

Author: Carine Claudepierre

Ingredients

2 ½ cups Self-Rising Flour (note 1)
1 ¼ cups Almond Milk (note 2)
½ cup Light Olive Oil (note 3)
1 cup Sugar (note 4)
1 ½ cups Mixed Berries fresh or frozen (note 5)

Optional - recommended for extra flavor

1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
½ teaspoon Salt

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line two 12-hole muffin trays with muffin paper liners. Slightly spray with oil. Set aside.
In a small mixing bowl, whisk almond milk, oil, and vanilla extract, if used. Set aside.
In another large mixing bowl, combine flour, sugar, salt, and cinnamon if used.
Make a well in the center of the flour and add the liquid ingredients.
Combine using a rubber spatula to bring all the ingredients together, forming a smooth batter.
Fold in the mixed berries, and stir a few times, until just combined.
Divide the batter evenly into the 12 muffin paper liners, it will fill them up to the top, the batter makes big muffins.
Bake the muffins on the center rack of your oven for 25-35 minutes at 350 °F (180 °C) until they are golden brown and a pick inserted in the center comes out clean.
Let them cool down on a rack for 30 minutes completely before eating.

Equipment

12-Hole Muffin Pan

Notes

Note 1: You can swap the 2 1/2 cup of self-rising flour by 2 1/2 cup of all-purpose flour in which you whisk in 5 teaspoons of baking powder. The recipe doesn't work with all-purpose gluten-free flour, the muffins come out dense and gummy.

Note 2: Any plant-based milk works, like oat milk or soy milk for a boost of proteins, all work in this recipe.

Note 3: You can try any low-flavor oil like canola oil.

Note 4: You can use any crystal sweetener, including sugar-free erythritol or coconut sugar.

Note 5: You can use frozen mixed berries, or 1/2 cup of each fresh blueberries, raspberries, and finely chopped strawberries.

Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months in Ziploc bags or a box. Thaw at room temperature the day before.

Nutrition