These Vegan Blackberry and Almond Muffins have a soft, tender crumb with bursts of blackberry in every bite! Get the recipe below.

Foraged fruits

One of the most foraged fruits in the UK must be the humble blackberry. They grow in every corner of the UK so when it comes to the end of the summer and the beginning of autumn there are plenty to be found.

There are lots of recipes you can make from foraged food on the blog. They include lots of savoury dishes made from wild garlic, nettles and three cornered leeks but also sweet dishes made from blackberries, elderflowers and bullace.

Today I'm sharing a sweet muffin recipe that I made with huge blackberries I foraged from a hedgerow near home.

Vegan muffins

So you've picked your blackberries and you want to make muffins. Now what? It's time to make vegan muffins. One thing that makes these muffins different from a lot of recipes is that it doesn't use bananas. That's right, these are vegan no-banana muffins.

To make these muffins you need your dry ingredients (flour, ground almonds and caster sugar) and your wet ingredients (vegetable oil, almond milk and vanilla paste). First you toss your blackberries in the dry ingredients and then you fold in the wet ingredients. It is really that simple.

The ground almonds make sure that these cakes have a really moist, tender crumb. Self raising flour is what makes them light and airy. The sugar and vanilla paste add the sweetness. And then the vegetable oil and almond milk add a rich nuttiness.

The blackberries get tossed in the dry ingredients first as this stops them sinking to the bottom of the muffins. The flaked almonds sprinkled on the muffins get toasted in the oven.

All in all, just 8 ingredients give you perfect vegan muffins studded with blackberries and topped with toasted flaked almonds.

The recipe