Vegan Berry Good Muffins

One of the advantages of the colder weather are all the different kinds of berries available at the markets – Strawberries, blueberries, boysenberries, blackberries and raspberries. These are fabulous to wash, dry and freeze in little zip lock pouches to use in smoothies, over breakfast oats or, in cakes and muffins!

We need,

  • Wholemeal Self Raising Unbleached Flour – 2 cups
  • Xylitol or, Coconut Sugar – 3/4 cup
  • Soy Milk – 1 cup
  • Apple Cider Vinegar – 1/2 tablespoon
  • Vegetable Oil – 1/4 cup
  • Mixed Berries – 1 cup


  1. Preheat the oven to 200 degrees Celsius. Line a muffin pan with paper wrappers and set aside.
  2. Combine the soy milk and apple cider vinegar and allow to curdle.
  3. Dry whisk the flour and xylitol until well mixed.
  4. Pour in the soy milk mixture along with the oil into the dry mix above.
  5. Mix using a wooden spoon with gentle strokes and add in the oil. Essential to not over mix and, some lumps are fine.
  6. Fold the mixed berries in carefully and evenly distrubute through the batter.
  7. Pour into prepared pan filling each wrapper up to the 2/3 red mark.
  8. Bake at 180 degrees Celsius for 15 – 20 minutes until a skewer inserted comes out clean.


Enjoy the muffins warm or cold, they taste equally good! Please do tell me what your favourite berries are in the comments section 😊


I am an enthusiastic plant based home cook and baker who delights in sharing my creations on unsuspecting non vegans, when they least expect it! When not recipe developing, testing or making, I’m found organising and/ or writing, the two other passions of my life ❤️