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Vegan Vanilla-Mixed Berry Muffins

Michael Harlan Turkell

Yield: Yields 12 muffins

We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

This recipe is excerpted from Flour, Too. Read our review.


  • 2-2/3 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 cup granulated sugar
  • 3/4 cup plus 2 Tbs. vegetable oil, such as canola
  • 1-1/3 cups plain soy milk
  • 2 Tbs. distilled white or cider vinegar
  • 1 Tbs. vanilla extract
  • 1 cup fresh or frozen raspberries
  • 1 cup fresh or frozen blueberries


  • Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.
  • In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.
  • Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.
  • Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.

    flour too cookbook

Vegan Apple-Cinnamon Muffins: Omit the vanilla extract, raspberries, and blueberries. Mix 1/2 tsp. ground cinnamon with the flour, baking soda, salt, and sugar. Peel, core, and chop 2 Granny Smith apples and fold them into the finished muffin batter. Proceed as directed.


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Reviews (10 reviews)

  • jenna_mendell | 03/02/2019

    Just made these this morning. After reading a few of the reviews (muffins too heavy, too oily, etc) I made the following modifications. I sifted flour, baking soda and salt into a large bowl. I then combined sugar, oil (cut down to 1/2c), vegan milk (cut down by 3 TBS) +cider vinegar - which I allow to sit together for about 5 minutes before adding - and vanilla in a medium bowl. I whisk this until well combined and sugar no longer grainy. I then whisk 6 TBS of aquafaba in a small bowl, fold that in to the sugar/milk/oil mixture and then add it to the dry ingredients, stirring just to combine (lumps were ok!) I baked at 350 for 25-30 minutes, rotating half way through. Then I raised the temp to 375 and convection baked for ~ 7 minutes. They came out perfectly light and delicious! Thank you FLOUR :)

  • mimimeow | 11/20/2018

    These turned out great !! I used coconut sugar with a bit of added maple syrup for flavour, extra Tbsp of vanilla, coconut oil and frozen berries. They are huge and quite yummy! I had to put them in for about 35 minutes.
    Will be making again :)

  • Julie-Anne | 03/22/2018

    These were a complete fail for me. They were dense and heavy and they didn't rise much. They seemed to feel raw even though they were cooked. A friend ate one and said he could taste the oil. What did I do wrong?

  • Chantal1 | 11/04/2017

    I cut the recipe in half (1 1/2 c of flour, 1/2 c of oil, 1/2 cup of sugar), put 1/2 tsp of baking soda (i don't like the taste) and 1 tsp of baking powder. I followed EMM3773's instructions for baking(convection) and they came out perfect. I would cut back the salt by half next time. It made 10 smallish muffins. Didn't tell my husband they're vegan, will find out later what he thinks... next time I might try 1/2 oil, 1/2 apple sauce to cut back on the calories.

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