Berry Bliss Muffins: A Vegan Raspberry Delight
Hello fellow food lovers! It's berry season, and while the weather might be playing tricks on us, nothing can stop me from diving headfirst into a batch of these utterly delightful vegan raspberry muffins. Think of a classic Bakewell tart, then imagine it in muffin form – that's what we're working with today!
It's been a while since I've indulged in some proper baking, having taken a little break from refined sugars. But every now and then, a little treat is just what the doctor ordered – especially when it involves juicy raspberries. These muffins are a perfect balance of sweet, tangy, and wholesome goodness. They are light and fluffy, with a moist crumb thanks to a lovely combo of almond flour and regular flour, plus a touch of vegan yoghurt and a smidgen of oil for extra richness.
A Little Twist on Tradition
Now, if you're a fan of cardamom, like me, a tiny pinch of this aromatic spice is just fantastic in these muffins. But I know it can be a little divisive, so feel free to skip it, or add lemon zest. Remember, cardamom is potent, so a half teaspoon is plenty.
And the best part? These are unbelievably easy to whip up! All the ingredients can be mixed in one bowl, including the raspberries, although, for a more elegant look I like to layer the raspberries between spoonfuls of batter in the muffin tin. It’s a bit more work but the result is definitely worth it.
Ingredients that Shine:
- Vegan Yoghurt: This is key for a beautifully moist crumb. Use a thick variety rather than the pourable type. I love using plain coconut yoghurt for this recipe
- A Touch of Oil: A bit of neutral oil (like grapeseed or sunflower oil) helps with moisture. You can also make these oil-free by using more yoghurt.
- Sweetness: Caster sugar gives a great result, but coconut sugar is a good unrefined alternative.
- Raspberries: Fresh or frozen work perfectly! A light dusting of flour on them before adding keeps them from sinking.
- Plant Milk: Any plant milk will do. I’m a big fan of soy milk in baking.
- Lemon: Lemon zest and juice brighten up the flavor and help the muffins rise nicely. Don't skip the lemon juice!
- Flour: Plain all-purpose flour for a standard muffin, or a good gluten-free blend if you prefer. I recommend a blend with some starch and xanthan gum for best results.
- Ground Almonds: These create a lovely, moist texture and can be swapped for more flour if needed.
- Vegan White Chocolate: Little bursts of sweetness are optional but great.
Let's Bake!
- Mix the yoghurt, oil, and sugar until smooth, then add the lemon zest, juice, and plant milk.
- Gradually fold in the almond flour.
- Sift in the flour, salt, baking soda, baking powder, and cardamom (if using). Mix it all gently.
- Stir in the white chocolate and fold in most of the raspberries.
- Spoon the batter into the muffin tin. Layer remaining raspberries on top of each muffin and add flaked almonds.
- Bake for 23-25 minutes until golden and a toothpick comes out clean.
Recipe Card
Yields: 10 muffins
Prep time: 15 mins
Cook time: 25 mins
Ingredients:
- 115g / ½ cup thick vegan yoghurt
- 30ml / 2 tbsp neutral oil
- 175g / ¾ cup + 2 tbsp sugar
- 15ml / 1 tbsp lemon juice + zest of 1 lemon
- 1.5 tsp vanilla extract (optional)
- 120ml / ½ cup plant milk
- 100g / 1 cup ground almonds
- 180g / 1 ½ cups all-purpose white flour or GF flour mix
- ¼ tsp fine sea salt
- ¾ tsp baking soda
- 1 ¼ tsp baking powder
- ½ tsp ground cardamom (optional)
- 150g / 1 heaped cup raspberries
- 50g / 1.75 oz chopped vegan white chocolate (optional)
- Flaked almonds, for decoration
Instructions:
- Preheat oven to 180°C / 355°F. Line a muffin tray with paper liners.
- Set aside 10 raspberries and coat the rest in a little flour.
- In a large bowl, combine yoghurt, oil, and sugar until smooth, then stir in vanilla, lemon zest, juice, and plant milk.
- Gently add the almond flour then sift in flour, salt, baking soda, baking powder and cardamom (if using). Mix well.
- Stir in the chopped white chocolate and most of the raspberries. If using the layering approach. Spoon a little batter in the tin, followed by some raspberries then more batter, finally topping with a couple of raspberries and some flaked almonds on top.
- Bake for 23-25 minutes or until golden brown and a toothpick comes out clean.
- Cool completely before serving.
Notes:
- Oil-free: Substitute the oil with an extra 30g/2tbsp of yoghurt.
- Gluten-free: Use a well-balanced gluten-free flour mix with added starch and ½ tsp xanthan gum.
I hope you enjoy these muffins as much as we do! If you bake them, please tag me in your photos. Happy baking!