Egg and Dairy Free Blackberry Apple Muffins

a board of egg and dairy free blackberry apple muffins topped with glazed blackberries

When the leaves start to turn golden and a crispness starts creeping into the air, you know it’s time to forage for autumn fruit. You may not think of egg and dairy free blackberry apple muffins as a seasonal recipe, but each Autumn when the blackberries are glossy black and apple trees are laden, I can’t resist the urge to forage for them. I always love going for walks among trees. I know it can count as exercise, but it can feel a tad self-indulgent when there are other things you should/could be doing. Foraging adds a purpose.

The recipe is adapted from a long-time favourite which is quick and easy to make and bake. My suggestion of a glazed blackberry topping is an optional indulgence; alternatively you can very easily adapt my raspberry ripple recipe to make a simple, low-sugar blackberry jam to serve with it. I love seasonal food. You don’t have to forage it. When it’s in season it’s more sustainable and better still more affordable. I hope these muffins bring a little bit of autumnal warmth and joy to your day.

When apples and blackberries are abundant, you can simply free-flow freeze washed blackberries by putting them on a lined tray in the freezer then storing in bags until needed. They can be added to baking frozen. Apples can be juiced, stewed or dehydrated which is perfect for my Autumn foragers granola.

Egg and Dairy Free Blackberry Apple Muffins


  • 1 cup apple, diced – skin on
  • 1 cup blackberries – fresh or frozen
  • 220g plain white flour
  • 80g brown sugar or white
  • 60ml sunflower oil
  • 150ml oat milk or milk of choice
  • 2 tsp ground chia seeds
  • 45ml water
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Zest 1 lemon
  • 2 tbsp lemon juice


Wash and prepare the apple and blackberries, no need to defrost if they are frozen. Wash and zest the lemon before juicing. Measure and put the juice into a small bowl and set aside.

In a mixing bowl sieve plain white flour and baking powder, add sugar and whisk together. Add the apples, blackberries and lemon zest to the flour mix, toss to coat.

Measure the oat milk, oil, water and ground chia into a jug and whisk together then pour into the flour and apple mixture, stir to combine.

Add the baking soda to the lemon juice, quickly stir into the liquids and pour the contents into the bowl with flour and fruit.

Quickly, but gently, so as not to break up all the blackberries, mix until all the ingredients are combined.

Spoon into 6-8 greased muffin or mini loaf tins.

Bake at 200ºC for 5 minutes then turn the oven down to 180ºC for 15 to 18 minutes or until baked.

While the blackberry apple muffins are baking prepare the blackberry glaze.

Glazed Blackberries

  • 1 cup blackberries – fresh or frozen
  • 1 tsp arrowroot/tapioca powder
  • 1 cup water or apple juice
  • sweetener of choice if not using apple juice
  • optional – dash of lemon juice and vanilla paste

While baking prepare the blackberry glaze by mixing the arrowroot into a small amount of cold water to make a slurry.

a pan of glazed blackberries being spooned onto muffins

In a small pan add water or apple juice, pour in the slurry while stirring and bring to the boil, turn down to a simmer and stir while it thickens. Stir in a small amount of blackberries, once broken down taste the glaze. Sweeten to taste. Gently stir through the remaining berries and coat with glaze.

Have a final taste – add more sweetener, lemon and/or vanilla if desired.

Once baked, remove from tins and place on a board. Spoon glazed blackberries over warm muffins before serving.

Other autumn recipes using apple and/or blackberries include Apple Cake with Blackberries, an elegant Apple tart or Baked Apples with custard for pudding. But remember apples can also be used in savoury dishes such as a crisp red cabbage slaw.

Food allergens that need to be clearly identified on food packaging differ around the world.  This blackberry apple muffin recipe is free from egg and dairy (and all other animal products) making them vegan. It also free from peanuts, tree nuts, sesame, soy but it does contain gluten. To make a gluten free version simply use a gluten free flour blend and your favourite plant-based milk.

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