Quick & Easy Blackberry & Apple Muffins {Vegan, Dairy Free, Egg Free}
These blackberry & apple muffins are so quick and easy to make with a handful of foraged blackberries and a jar of apple sauce. I started using apple sauce as a substitute eggs when I made vegan apple crumble muffins and it worked really well.
I’ve had good results baking muffins with jarred apple sauce as well as homemade apple sauce. Jarred apple sauce is so quick and easy and it also gave a lovely apple-ly flavour without having to prep any apples, so good if you’re in a hurry. It’s been a game changer for my vegan bakes.
A good tip when using blackberries in baking is to freeze them first - this will prevent them getting squished when you incorporate them into the batter at the end.
Quick & Easy Apple & Blackberry Muffins {Vegan, Dairy Free, Egg Free}
Makes: 9 small muffins (or 6 large one)
Hands On Time: 10 minutes
Baking Time: 15-20 minutes
INGREDIENTS:
175g self-raising flour
65g light brown sugar
1 tsp ground cinnamon
125ml milk (or dairy free substitute)
50ml vegetable oil
75g apple sauce (homemade or from a jar)
60g blackberries (frozen preferably - see notes)
Icing sugar to dredge (optional)
METHOD:
Pre-heat the oven to 200 C / 180 fan / gas mark 6. Line a 12 hole muffin tin with 9 muffin cases ready for later.
Place the flour, sugar and cinnamon in a large bowl and use a whisk to mix them all together so they are really well combined. Make a ‘well’ in the centre.
In a jug or another bowl combine the milk, oil and apple sauce. Pour into the ‘well’ of the dry ingredients.
Combine the ingredients together using a metal spoon. Stir until the ingredients are 'just' combined - do not overwork the mixture or you will end up with tough muffins.
Finally, gently incorporate the blackberries into the mixture. I prefer frozen blackberries for this as they don’t get squished.
Spoon the mixture evenly into the muffin cases and bake for around 15-20 minutes until the muffins are golden, well risen and have a slightly springy texture.
Leave to cool before serving and dredge with icing sugar if you like. Blackberry & apple muffins are best eaten fresh on the day of baking, but they will still be good the following day.
