Ultra-fluffy vegan blackberry muffins, no eggs or butter

Fluffy vegan blackberry muffins, with no eggs or butter.

Someone you love has given up eggs and butter, and you’re looking for a way to give them back their little sweet treats. Start here.

Blackberry muffins, no eggs or butter, and just as fluffy. Put them on the table without mentioning they’re plant-based: everyone eats them, that’s all.

The secret? Soy yogurt. It replaces the butter, makes the crumb tender and adds a little tang that brings out the blackberries. It also makes a mock buttermilk, so no need for vinegar.

One rule: don’t overwork the batter. As soon as the dry and wet ingredients come together, stop, lumps and all. Overmixing means dense muffins.

The tricks that change everything:
Frozen blackberries: don’t thaw them, toss them in a little flour first so they sink less. If the batter turns purple in places, all the better.
Sugar: 80 g for regular sugar or a 1:1 erythritol-stevia blend. With pure concentrated stevia, divide by three.

First batch didn’t work out? Take notes, try again. That’s how a recipe becomes yours.

And there it is: the lab’s first experiment, a success! If you try this recipe, I’d love to see the result: tag me on Instagram @le_labo_vegan_de_fred or leave me a comment below.