These moist and fluffy vegan Mixed Berry Muffins are quick and easy to make using dairy-free yogurt and fresh fruits. They are perfect breakfast cupcakes that can also be enjoyed as afternoon snacks or healthy desserts!
Easy Berry Yogurt Muffins for any Occasion
Quick and easy breakfast and snack recipes like my apple carrot muffins are life-savers on hectic weekday mornings or when you wake up not feeling up to facing your stovetop. Just like my other recipes for vegan cakes, muffins and cupcakes, this no-fuss recipe does not even require an electric mixer, just a bowl and your good ‘ol whisk! All you need are your basic baking goods and any mixed berries of your choice, and you are set to go!
These sprightly vegan yogurt muffins look so tempting and pretty with the juicy berries peeking on top; no one will be able to resist them! They’re perfect for a Mother’s Day brunch, breakfast in bed for Valentine’s Day, or as a simple treat for a kid’s birthday party! Or you can use blueberries and raspberries and drizzle them with a lemon glaze to make the ideal Fourth of July Muffins!
Ingredients You’ll Need
- Flour: You can use all-purpose or spelt flour or substitute it with a gluten-free flour blend 1 to 1.
- Baking powder + baking soda: these will give your muffins the lift they need!
- Berries: you can use a mix of whatever you have! Fresh or frozen berries can be used for this recipe.
- Plant milk: soy, almond, cashew, or oat milk are great options for baking!
- Yogurt: I used plain dairy-free yogurt in this recipe. Aside from binding the ingredients together, it will also make the vegan berry muffins moist and tender. However, feel free to use coconut or vanilla yogurt or any other flavor you prefer.
- Vanilla extract: this will further enhance the sweet and tart taste of the berries!
- Canola oil: this will help keep the muffins moist for days! You can also use butter-flavored Alba or neutral sunflower oil.
- Sugar: to add sweetness. Use your favorite type or a sugar-free substitute.
- Lemon juice: provides a fresh and bright citrus flavor.
- Salt: to let the berry and yogurt flavors shine!
- Oats: these are optional for the topping. You can also top your muffins with chopped nuts, desiccated coconut or seeds.
How to make Vegan Berry Muffins
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Bake the batter
Start by whisking together plant milk, yogurt, canola oil, vanilla extract, and lemon juice in a measuring cup. Next, sift flour and baking powder into a bowl. Then add baking soda, salt, and sugar and whisk together. Now add the wet ingredients and stir until just combined.
Step 2: Fill into muffin cups and bake!
Spoon the batter evenly into the 12 muffin cups. Top with berries on top and press them slightly into the batter. Bake at 356 °F (180 °C) for 20-25 minutes. Then remove from the oven and allow to cool. Enjoy!
Tips when Making Vegan Mixed Berry Muffins
- Do not overmix the muffin batter, or they will not rise as much and end up flat and dense.
- Fill your muffin tins only a third of the way. Remember that they will need space to rise as they bake.
- Lightly coat juicy or frozen berries with flour or cornstarch to keep them from sinking and the juices from seeping into the batter. No one likes heavy-bottomed soggy muffins, right?
- I also suggest adding the berries right before placing the muffins in the oven, so they do not sit in the batter for long.
- Use an ice cream scoop or two tablespoons to easily and cleanly transfer the batter into the prepared muffin cups.
- Let the muffins cool in the baking pan for a few minutes before transferring them to a cooling rack. This will give them plenty of time to firm up and will not deflate and become crumbly.
Make ahead and Storing Notes
You can make these ahead of time and keep them fresh at room temperature for up to three days! Mine has been sitting on the counter for two, and they are still super moist and delicious! Just make sure to place them in a lidded container or ziplock bag in a cool, dry place.
You can also place them in the fridge or freezer for a longer storage time. They should stay good in the refrigerator for a week and frozen for up to 3 months. Just reheat them in the microwave or oven when you are ready to dig in. This will make them super soft and fluffy again!
These Mixed Berry Muffins are:
- Vegan
- Gluten-free possible
- Dairy-free (lactose-free)
- Eggless
- Easy to make
- Berry-licious
- Sweet, tart and zesty
- Moist and fluffy
- Super tender
- Perfect for breakfast and dessert
- Ideal for any occasion!
More Vegan Recipes for Cupcakes, Muffins and Mini Cakes
- Chocolate Cupcakes
- Apple Carrot Muffins
- Carrot Cake Cupcakes
- Vanilla Cupcakes
- Pumpkin Chocolate Chip Cupcakes
- Mini Apple Pies
- Apple Hand Pies
- Madeleines
- Mini Cheesecakes
- Raspberry Cheesecakes
- Apricot Cream Cakes
If you try these fluffy and moist vegan yogurt berry muffins, feel free to leave me a comment and a star rating! And if you take a photo of your dessert and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy baking! 🙂
Mixed Berry Muffins
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
- 2 cups (240 g) all-purpose or spelt flour or sub gluten-free 1 to 1 flour blend
- 1 tsp baking powder
- ½ tsp baking soda or 1 tsp more baking powder
- 1 pinch of salt
- ½ cup (100 g) sugar
- ½ cup (120 ml) plant milk
- ⅔ cup (160 g) yogurt
- ⅓ cup (80 ml) canola oil or Alba oil or sunflower oil
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1 cup (150 g) berries
For Topping (optional)
Instructions
*Note: Check out the recipe video + step-by-step photos above!
- Preheat the oven to 356 °F (180 °C) and line a muffin baking pan with paper cups.
- Whisk together plant milk, yogurt, canola oil, vanilla extract, and lemon juice in a measuring cup and set aside.
- Sift flour and baking powder into a bowl. Add baking soda, salt, and sugar and whisk together. Add the wet ingredients and stir briefly with a whisk until just combined.
- Spoon the batter evenly into the 12 cups. Add the berries on top and press them slightly into the batter. Bake in the preheated oven on the middle rack for 20-25 minutes. Remove from the oven and allow to cool in the pan. Remove and enjoy!
Notes
- If your berries are very juicy or if using frozen berries, lightly coat them with flour or cornstarch before adding into the batter to keep them from sinking and the juices from seeping into the batter.
- More information about the recipe, including storage and freezing instructions, are mentioned in the blog post above!
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
I made these cupcakes using your recipe. And, they were a hit at our potluck dinner ❤️
They were super fluffy and yummy!!!
Thank you for sharing the recipe!!
Great, thanks for your feedback! Glad everyone enjoyed them! 🙂
Yummy! Absolutely to do again!
Super fluffy and sweet!
Great! Thanks for your feedback! 🙂