Berry Muffins

Berry Muffins

Cooking for yourself? Ellen Jaffe Jones, author of Eat Vegan on $4 a Day, has a collection of recipes perfectly proportioned recipes for solo cooking in her new book Vegan for One.

Ellen says, “These quick and easy muffins are bursting with berries. They can be enjoyed for breakfast or as an afternoon snack with a cup of tea or coffee.” From Vegan for One by Ellen Jaffe Jones. Used with permission Book Publishing Company.

For a variation, replace the berries with ½ cup chopped fresh fruit, ¼ cup dried fruit, ½ cup coarsely chopped nuts, or ½ cup vegan chocolate chips, or any combination of these.


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Berry Muffins

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 muffins
Shared by: Ellen Jaffe Jones


  • 1 cup plus 2 tablespoons unbleached all-purpose flour or whole wheat pastry flour
  • 2 tablespoons unbleached cane sugar 2¼ teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 2/3 cup plain nondairy milk
  • 2 1/2 tablespoons sunflower oil or other oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh or frozen berries such as blueberries, blackberries, cranberries, or raspberries


  • Preheat the oven to 400 degrees F. Line six cups of a standard muffin tin with paper or silicone liners, or lightly oil or mist the cups with cooking spray.
  • Put the flour, sugar, baking powder, and salt in a medium bowl and whisk to combine.
  • Add the milk, oil, and vanilla extract and whisk to combine. Gently stir in the berries.
  • Fill the prepared muffin cups three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • Let cool in the pan for 5 minutes, then transfer the muffins to a rack. Serve warm or at room temperature.

Hope you enjoy this easy vegan recipe!


Stored in an airtight container, the extra muffins will keep for 3 days at room temperature or 2 months in the freezer.  

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