Blackberry Bosom Buddies (Blackberry egg-free vegan muffins)

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These bosom buddies are delicious !  Make them, bake them for breakfast, tea or a treat break, because they are soft, airy and delightfully kind to the palette.  The moist fruitiness that is to be found bite, after bite, after bite, is like a fruit bursting in your mouth, and saying “Hi, I’m here to ensure that you are given a memorable fruit boost never to be forgotten”.  These work well with many kinds of berry fruits, such as blueberries, strawberries – so, go make and bake and enjoy these little buddies.

INGREDIENTS

  • 1 cup plain unbleached flour
  • 1 cup of self-raising flour
  • 11/2  tsp baking powder
  • 1 cup of white sugar
  • a few drops of almond essence
  • 1 cup of soya milk (or other vegan milk of your choice)
  • 1/3 cup of canola or sunflower oil
  • 1 tbsp cider vinegar or 2 teaspoons of egg replacer (I use Organ)
  • 1½ cups of frozen blackberries

Makes 10-12 Muffins

METHOD

Place 12 muffin cups in a greaseproof muffin tin, and put your oven on 200 degrees celcius.  Prepare all your ingredients beforehand on your work-surface, ensuring you have 2 medium to large-sized plastic bowls to hand.  Set your blackberries aside.

Put all the dried ingredients in the first bowl, and mix.  With the exception of the blackberries, place your wet ingredients in the other bowl, and mix for half a minute or so.

Now slowly pour the wet ingredients into the dried ones, and mix slowly at the same time.  Do not over process – just enough so that the ingredients are blended.

Next add the blackberries to the batter mix, and slowly mix for a few seconds, just so they are well distributed and covered.

Finally pour into your muffin cups, and pop in the oven for around 20 minutes.  Bring them out when they look golden, and insert a wooden skewer to check that they are ready  - it should come out clean.

After removing the muffins from the oven, allow them to cool down before storing – and be careful when removing paper.

Now it’s time to put the kettle on  . . . .

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64 Responses to “Blackberry Bosom Buddies (Blackberry egg-free vegan muffins)”

  1. Andrea Pellegrini Says:

    What a delightful treat!
    The aroma whilst they were baking had all the family queueing up as they were baking!
    How luxurious to be able to put the kettle on with just a “nice but nice” clean conscience!
    Thanks Miriam.

  2. Evthokia Ltd Says:

    Another fabulous treat !

  3. Miriam Says:

    Hi Andrea, thanks for your comment. Yes, we all shared seconds at this end – I am thinking strawberries for next time – but I have just made a crumble with the most aromatic punnet of strawberries I was gifted with a couple of days ago, and I made the most luscious strawberry crumble with them. Hope you have time to try it at some point. Glad you enjoyed the muffins meantime.
    Enjoy !

  4. Miriam Says:

    Hi there, thanks for that !

  5. Liz Says:

    Made them twice this week already! So quick. Great school lunchpack size for kids – and that all important ‘permissible’ sponge cake. I used blueberries first time, and strawberries second time – both great. Mine came a bit darker inside than your photo shows. I didn’t have unbleached flour – perhaps that’s why? Or the fruit ran. But taste great. Never knew sponge rose without eggs.

  6. Miriam Says:

    Glad you made them twice and enjoyed them both times. I don’t know for sure why they came out a bit darker, as white flour, bleached or otherwise is white, in fact the white normal flour that doesn’t claim it is unbleached is usually bleached and therefore lighter in colour. It could be the colour of the fruit has somewhat run, and/or also the photo itself and the flash would have given the impression of being lighter. Still, important thing is the recipe was enjoyed !

  7. Veroni Says:

    Wow, these look tempting! I’ll try these! Being a new vegan (ex-vegetarian) who loves baking, I am on the look-out for reliable cake and muffin recipes. Thanks Miriam, for this beautiful website full of yummy recipes!

  8. Miriam Says:

    Thanks Veroni, hope you enjoy making and baking some of these recipes – I will be posting more soon, let me know how things go, and all the best to you.

  9. Georgine Says:

    Hi,

    I am new to Vegan baking. This is the first cake I have ever made Vegan style.This was wonderful! I took it to work today and all my non-vegan friends could not believe how light & yummy this was not using animal products. I did add a crumb topping with oat meal, walnuts, flour,& brown sugar made with Earth Balance. It really was a very nice balance. Instead of cup cakes I put in a pan for coffee cake. Rave reviews from co workers. Thanks for sharing.

  10. Miriam Says:

    Hi Georgine, thanks so much for your feedback and glad these went down well at work and as a cake for that matter, good for you for making it into one – topping sounds great too – so I imagine it is one you will repeat at some point again in the near future. Look forward to your future comments and will be posting more recipes up soon (I usually post up a new recipe at least once every week) – best to you !

  11. Anna Says:

    Hi!
    I just found your blog via the Earthlings facebook page.
    Your recipes look wonderful! But could you tell me what self-raising flour is? I have never heard of it in Germany and I don’t know what to substitute it with. O_O
    THanks in advance!

  12. Miriam Says:

    Anna Hi there and welcome to my blog. Here are two helpful links. 1. is a very easy to make recipe of how to make self-raising flour. 2. The other is a forum about where and what you can find in Germany. Hope these help.
    http://www.toytowngermany.com/lofi/index.php/t39287.html
    http://southernfood.about.com/cs/breads/ht/self_rise_flour.htm

  13. Sarah Says:

    I make a batch of your muffins every week now Miriam, have been experimenting with different ingredients too using your basic muffin recipe, which is the nicest vegan muffin recipe I’ve tried and sometimes ommitting the blackberries and adding different ingredients. So far have tried lemon zest and juice, vegan choc chips and today I used some coconut milk and dessicated coconut. All have worked fantastically, so I am so greatful for this recipe :)

  14. Miri Mo Says:

    These are absolutely delicious! I made them with blueberries and used oatmilk. We don’t have self-rising flour in Germany, so I just used more baking powder, which was fine. I’ll take the remaining muffins to work tomorrow, I’m sure everybody will love them!

  15. Catherine Says:

    Had some girlfriends in for tea and served these muffins – they were an absolute hit! I used a mix of blackberries, raspberries and blueberries which was delicious. Thanks for the recipe!
    PS – I only stumbled across this website recently and I am impressed. I will definitely try many of the other recipes.

  16. Miriam Says:

    Catherine Hi and welcome to my site. Am thrilled that you all enjoyed the muffins, that’s great. I sure look forward to your future comments on my blog and glad you found it too ! Cheers !

  17. Ron Cook Says:

    Hello Miriam,
    This recipe is wonderful! I’m not a vegan, but I do enjoy including vegan and vegetarian recipes in my meals.
    I used what I had available: in this case it was frozen blueberries and olive oil in place of the canola / cooking oil. The muffins are absolutely delicious – and I am very picky about muffins!
    The next batch will be in a baking dish or a cake pan to allow easy transport to the office.
    Thank you for this site and your wonderful recipes.

  18. Miriam Says:

    Ron Hi there and welcome here. Thanks for dropping by here with your comment which I appreciate. Glad to hear that you also include veg and vegan food in your diet and menu repertoire (great to eat as cholesterol free as possible) and thanks for trying out these muffins – sounds as though you are quite a connoiseur on muffins and therefore happy you loved these ones of mine. Love your sense of humour, yes, why not go into work with a baking dish or cake pan to the office ? Indeed why not !! I do hope you try out other recipes of mine from here Ron – will be great to hear back from you as and when. Cheers to you in the meantime !

  19. Kamila Says:

    Hi Miriam, i just want to let you know, muffins are delicious!! I have put all summer fruits in and we love it :) I made them before i went to sleep last night, it took only 30 min!! and we realy enjoyed them this morning :) 100% better than the ones from the bakery. Thank you

  20. Miriam Says:

    Hi there Kamila, how kind of you to drop by with your wonderful comment. I am delighted that you all enjoyed them – Very Best to You !

  21. Phil : ) Says:

    I have baked these scrumptious, more than moreish Muffins twice now. Both times my partner and I were as giddy as kittens with the results. Light, Tasty and perfect with a hot cup of tea.
    Purrrrrrrr Purrrrrrrr

  22. Miriam Says:

    Hi there Phil and so good of you to have come back with your marvelous feedback here – I am more than delighted that both you and your partner have enjoyed these muffins on more than one occasion. I look forward to your future comments on my blog and in the meantime have a great day !

  23. Rhondda Says:

    Hello, this is the first recipe I’ve tried from your blog and I must say they are delicious! My husband and I are enjoying them immensely and I will definitely make them again. Thanks for introducing me to a new array of truly mouthwatering, beautifully presented vegan fare!

  24. Miriam Says:

    Rhondda Hi there and welcome here. What a wonderful comment – brought a smile to my face. I very much look forward to your future comments on my blog and am delighted that both yourself and your husband are enjoying these muffins. Cheers to you in the meantime !

  25. Joe Says:

    Hi This weekend I’m trying these using fresh cherries instead cos I got some cheap ones! Hope they tun out well.
    BTW why don’t you put an icon or somethin’ sort of: Like Us On Facebook? It is a hassle to find you.

  26. Miriam Says:

    Thanks for that Joe and hope they work with your cherries. I already have a FB like icon, all you need to do is click it and you get there. Thanks.

  27. Joe Says:

    Here is the weekend and here are the muffins with fresh cherries. Very good to say the least and first time I used silicone moulds. Photo in a separate mail.

  28. Miriam Says:

    That’s great news Joe, glad you enjoyed them.

  29. Maraika Says:

    Very nice and light. I used frozen strawberries (thawed and drained) and mixed berries. Will try with less sugar next time or replacement. And Almond milk. Thank you for another tasty treat.

  30. Miriam Says:

    Oh Maraika I am glad you enjoyed these. Yes, just adjust any sweet recipe to suit your palette. Best to you.

  31. Melina Says:

    This is the first official vegan recipe I have tried (being a vegetarian for many years and of Greek-Lebanese descent, a lot of my food ends up being vegan without me trying). I really liked it!! It makes me look forward to trying other recipes, although it is hard to find a lot of the ready-made replacers here. What is the rationale of using cider vinegar instead of egg replacer? That’s what I used and it was yummy! Is one always exchangeable for the other? Is it possible to make this with brown sugar?

  32. Miriam Says:

    Hi there Melina and thanks for dropping by here with your comment and feedback (interesting mixture Lebanese and Greek, the most treasured cuisines combined I find). I am glad that you have enjoyed this recipe and hope you try out some more. Have just posted up Galaktoboureko which you may fancy, it’s the top listed recipe on my home page. Regarding the use of vinegar and/or egg replacer here is a link that might help you http://www.bestveganguide.com/vegan-baking.html – another good link is this :- http://www.vegansociety.com/lifestyle/food/recipes/egg-free.aspx scroll down for the information. Best wishes your way in the meantime !

  33. Camilla Says:

    I made these with mixed berries, and they were absolutely delicious! Passed some round the neighbours and they want the recipe! I am rapidly converting the whole area to the joys of vegan baking, and this recipe has helped even more! Going to have to make some more tomorrow- but don’t plan on sharing them this time! :)

  34. Miriam Says:

    Camilla Hi there and welcome here. I am truly delighted with your news – and great that your neighbours want the recipe ! I think you are going to covert some of them to a vegan diet – I find that when non-vegans enjoy my baking, I emphasize the fact that what they have just eaten is cholesterol free, they all understand the implications of that, and it works, time and time again. Kudos to you for making this, and may I suggest at some point if you are a chocolate lover (and if you wish to impress) perhaps you could make my Chocoholic’s Cheesecake, just a thought. Many best wishes your way in the meantime, and I look forward to your future comments on my blog Camilla !

  35. Melina Says:

    Thanks so much for the links! I’ve been thinking about going vegan for a while now, but it’s a bit difficult to find good alternatives to dairy here. I am going to keep trying your recipes!! And yes, even though I LOVE pasta, I think Greek and Lebanese cuisines are by far my favorite, and very easy to modify for vegetarians. Thanks again!

  36. Miriam Says:

    Hi Melina. I have homemade alternatives (recipes of mine) to easy cream, a great selection of cheeses, milk and other dairy alternatives in my upcoming book – there are over 150 different recipes included. That said, I hope you enjoy the recipes on my blog and best wishes once again.

  37. John Says:

    These look great. Only question I have is where do you get vegan white sugar. I have read cane sugar is filtered through animal bones making it not vegan. Or can I just use sugar in the raw or stevia?

  38. Miriam Says:

    Hi there John. I don’t know which country you reside in. Here in Europe most of all our sugars are vegan, so we don’t have that problem here. Here is some information that may help you in the meantime I had found this information from a vegan USA site.

    Most refined white sugar is processed over bone char and that rules it out as a vegan product. However, there are sugars that are not.  These are the brands of sugar we know to be vegan:
    Wholesome Foods
    Florida Crystals
    Hain Organic Powdered Sugar
    Jack Frost
    Supreme
    Southern Bell
    365 (the Whole Foods house brand).
    You can use these tidbits to help you navigate through the sugar aisle:  Beet sugar is vegan. Raw sugars or turbinado are also vegan. Other acceptable vegan sweetners include:
    date sugar
    rice syrup
    fructose
    corn syrup
    succanat
    barley malt
    molasses
    maple syrup
    agave nectar.

    Hope this helps.

  39. helen Says:

    Hi Miriam
    I made these muffins for the first time last week, they were so popular i have had to make them 4 more times. They are extremely yummy.

  40. Miriam Says:

    Hi there Helen, that put a huge smile on my face. Am I right in saying you baked some for neighbours or something ? You seem to be pretty busy in your kitchen ! Glad you love them and hope you try my other recipes too. If you love chocolate go make my red velvet (it’s not really red at all) chocolate cake – you can make them into muffins, but they are extra yummy and people love the cake (it won’t disappoint). Best wishes your way in the meantime !

  41. Sally Says:

    Hello, just made these today. They are (as with all of your recipes) lovely and easy to make. They didn’t last long though. i expect, like other posters here, I’m going to have to make them again very soon.

    Thank you so much for the time and effort you put in. You’ve made my journey from vege to vegan a lot less scary and much much tastier than I ever hoped for. :)

  42. Miriam Says:

    Sally Hi there and welcome here. Thanks for your comment. I am glad that you enjoyed these muffins and that you will be making them again ! I am also delighted that you will be making other recipes from here and am glad and happy that I have helped make your journey a little easier for you. Meantime I very much look forward to your future comments on my blog ! Best wishes your way !

  43. Claire Says:

    I just made this recipe with raspberries and vanilla essence instead of almond – delicious! I’m thinking of also adding dairy free white chocolate chips next time :) But can you tell me what the cider vinegar does? I’ve only just starting using vinegar in my cooking but haven’t yet figured out what it’s all about?? Thanks!

  44. Miriam Says:

    Hi there Claire, and welcome here. Your idea for these muffins sounds great to me. Meantime, regarding the cider vinegar :- Vinegar is a surprisingly common ingredient in baked goods, considering that it has such a sharp flavor. But as an acid, vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.

    Hope this helps and I look forward to your future comments here. Best Wishes your way !

  45. Samantha Says:

    These are absolutely delicious – just discovered your site yesterday and was looking for somehting to make for a baby shower – delicious muffins. Thank you

  46. Daniela Says:

    Hi Miriam. Just discovered you on FB and subsequently your site. Everything looks amazing. I’m a veg who cooks mostly vegan but haven’t started baking vegan…yet.Your site is lush- I have to send you my one pot vegan chili recipe- you’ll love it! Now-the question Is cider vinegar apple cider vinegar? I’ve been looking online for some answers but thought I’d go back to the source bc I am going to make 8 different flavored batches of these muffins- 1 batch for every night of Chanukah ;)!

  47. Miriam Says:

    Daniella Hi there and many thanks for your comment. Yes, apple cider vinegar is fine. Let me know how these go for you and hope you enjoy them. Best wishes your way !

  48. Miriam Says:

    Thanks there Samantha and glad you found my site, made these muffins and enjoyed them. That is fabulous news. If you love chocolate, you may wish to covert my moist chocolate cake into muffins at some point too (very easy to make and mega delicious) ! Best wishes your way in the meantime and enjoy my recipes !

  49. Showered with praise « StellaVegan Says:

    [...] layer, I filled with 2 options.  Mixed berry muffins from a recipe at my new favourite website Mouthwateringvegan, and Boozy Vegan Christmas Fruitcake, also from a recipe I found online.  Both recipes I’ve [...]

  50. Miriam Says:

    Thanks for the pingback !

  51. Julia Says:

    Made these yesterday. I used cherries, they turned out delicious and they were so quick and easy to make. My husband ate almost all of them! My only issue was that they stuck to the paper…any way that I can fix this? I followed the recipe except my egg replacers were Ener G brand. Thanks!

  52. Miriam Says:

    Julia Hi there and wow, sounds like a huge success if we remove the sticking element which I will address now. Because greaseproof paper/parchment brands differ, I advise to grease the the base of the muffin cases, grease the muffin paper too. Coconut oil will make an excellent job at this, or any other oil of your choice. Good luck for next time and I look forward to your future comments on my blog !

  53. Dawn Says:

    made these today and both my husband and i think they are lovely!Question..can these muffins be frozen?

  54. Miriam Says:

    Hi there Dawn – I am not sure since I have not tried to do so myself. Can’t see why not, so may be it’s worth a try with a few ? let me know the outcome if so. Best wishes to you !

  55. Dawn Says:

    Miriam hi did decide to go ahead and freeze a few of the muffins so will get back to you when we’ve eaten them

  56. Miriam Says:

    Oh thanks for that dear Dawn, I look forward to your response as and when ! :)

  57. amanda Says:

    Thank you so much!!! My first week as a vegan and this was the first recipe I tried…..went down extremely well! Used almond milk and vanilla essence with frozen summer fruits. DELICIOUS!!! Very encouraged by my first foray into the world of vegan baking! Will be trying more of your recipes…..thank you for sharing! XxX

  58. Miriam Says:

    Amanda Hi there and welcome here. Glad to know you made and enjoyed this muffins. A huge Kudos goes to you for choosing to go vegan, well done ! There are many recipes to choose from on my blog both sweet and savoury, so feel free to browse and try them out. Any questions let me know, otherwise I very much look forward to your future comments on my blog !

  59. dawn brown Says:

    Hi Miriam, just to let you know those frozen muffins worked out very well.Obviously not as good as freshly made,but then again what is?!The alternative would’ve been wasted food and my husband and i aren’t into that!! Congratulations on a great recipe, have already done another batch since, and will freeze them again should i need to. They are now in my recipe bank as one of my favourite things to eat!

  60. Miriam Says:

    Dawn Hi there and thanks for letting me know about how these muffins froze. Here is my recent cupcake/muffin recipe for you incase you have not yet seen it. http://mouthwateringvegan.com/2013/02/07/cappuccino-cupcakes-with-cafe-au-lait-soft-frosting/ I look forward to your future comments here. Best wishes to you in the meantime !

  61. Carla from NZ Says:

    definitely making these! they look fab!! ….sorry Miriam if this has already been asked – but with the egg mix do you prepare with the water as per instructions on the box, or just put in dry?

  62. Miriam Says:

    Put it in dry Carla, as it will blend just fine with the rest of the mix, including the wet ingredients. Enjoy ! :)

  63. Catherine M Says:

    I made two lots one with black berries and the other black currants. They were both fab and so easy, friends loved them

  64. Miriam Says:

    That’s great news Catherine, I am delighted you and your friends enjoyed them ! :)

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