Berry Muffins

This image courtesy of Robert Knapp

I like to try different berries in this recipe depending on what’s in season or what we’re in the mood for. Frozen berries work great too, and there’s no need to defrost them.

12 muffins

Cooking Methodbaking



Total Timeunder 1 hour

Kid FriendlyYes

OccasionBuffet, Family Get-together

Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, tree nut free, vegan, vegetarian

Mealbreakfast, brunch

Taste and Texturefruity, sweet

Type of Dishbread, muffins, quickbreads


  • 2 cups unbleached all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2/3 cup soy or rice milk
  • ¼ cup vegetable oil or melted dairy-free margarine
  • ½ teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • ½ teaspoon vanilla extract
  • 1 cup fresh or frozen berries (e.g., blueberries, raspberries)
  • Granulated sugar, for sprinkling


  1. Preheat oven to 400°F, and spray a 12-cup muffin pan with dairy-free baking spray.

  2. In a medium bowl, combine the flour, sugar, baking powder, and salt with a wire whisk. In another medium bowl, combine the soy milk, vegetable oil or melted margarine, lemon zest, lemon juice, water, and vanilla with a spatula. Add the flour mixture to the soy milk mixture, and stir with a rubber spatula just until combined.

  3. Lightly fold in the berries with a rubber spatula. Divide the batter evenly among 12 prepared muffin cups. Sprinkle the tops with granulated sugar, and bake for 20 minutes, or until an inserted cake tester comes out clean.


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