{"id":18,"date":"2026-06-06T19:44:15","date_gmt":"2026-06-06T17:44:15","guid":{"rendered":"https:\/\/lelabovegandefred.com\/?p=18"},"modified":"2026-10-27T22:42:13","modified_gmt":"2026-10-27T21:42:13","slug":"muffins-sans-oeufs-ni-beurre-la-recette-aux-mures","status":"publish","type":"post","link":"https:\/\/lelabovegandefred.com\/en\/2026\/06\/06\/muffins-sans-oeufs-ni-beurre-la-recette-aux-mures\/","title":{"rendered":"Ultra-fluffy vegan blackberry muffins, no eggs or butter"},"content":{"rendered":"
\"Muffins<\/figure>\n\n\n\n

Fluffy vegan blackberry muffins, with no eggs or butter.<\/p>\n\n\n\n

Someone you love has given up eggs and butter, and you\u2019re looking for a way to give them back their little sweet treats. Start here.<\/p>\n\n\n\n

Blackberry muffins, no eggs or butter, and just as fluffy. Put them on the table without mentioning they\u2019re plant-based: everyone eats them, that\u2019s all.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

One rule: don\u2019t overwork the batter. As soon as the dry and wet ingredients come together, stop, lumps and all. Overmixing means dense muffins.<\/p>\n\n\n\n

The tricks that change everything:
Frozen blackberries: don\u2019t 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.<\/p>\n\n\n\n

First batch didn\u2019t work out? Take notes, try again. That\u2019s how a recipe becomes yours.<\/p>\n\n\n\n

<\/p>\n\n\n\n

And there it is: the lab\u2019s first experiment, a success! If you try this recipe, I\u2019d love to see the result: tag me on Instagram @le_labo_vegan_de_fred<\/a> or leave me a comment below.<\/p>\n\n\n\n

<\/p>\n\n\n

<\/div>
\n
\"Illustrated<\/div>\n<\/div>\n

Blackberry muffins with no eggs or butter<\/h2>\n
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<\/div>\n
Ultra-fluffy vegan blackberry muffins, no eggs or butter, ready in under 40 minutes. A simple, easy recipe, perfect for an afternoon treat.<\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin it<\/a>\n<\/div>\n
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Prep <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Dessert<\/span><\/div>
Cuisine <\/span>French<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>12<\/span> muffins<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>  <\/h3>

Dry ingredients<\/h4>
  • 250<\/span> g<\/span> wheat flour<\/span><\/li>
  • 80<\/span> g<\/span> sugar<\/span><\/li>
  • 1<\/span> tsp<\/span> baking powder<\/span><\/li>
  • \u00bd<\/span> tbsp<\/span> baking soda<\/span><\/li>
  • 1<\/span> pinch<\/span> salt<\/span><\/li><\/ul><\/div>

    Wet ingredients<\/h4>
    • 100<\/span> ml<\/span> plant milk<\/span><\/li>
    • 80<\/span> g<\/span> plain soy yogurt<\/span><\/li>
    • 60<\/span> ml<\/span> neutral oil<\/span><\/li>
    • 1<\/span> tsp<\/span> vanilla extract<\/span><\/li><\/ul><\/div>

      Fruit<\/h4>
      • 150<\/span> g<\/span> blackberries<\/span> fresh or frozen<\/span><\/li><\/ul><\/div><\/div>\n

        Prep
        <\/div> <\/h3>
        • Preheat the oven to 180\u00b0C (350\u00b0F).<\/span><\/div><\/li>
        • Line the muffin tin with paper cases.<\/span><\/div><\/li>
        • Mix the dry ingredients.<\/span><\/div><\/li>
        • Whisk the wet ingredients.<\/span><\/div><\/li>
        • Fold together without overmixing.<\/span><\/div><\/li>
        • Gently add the blackberries.<\/span><\/div><\/li>
        • Fill the cases three-quarters full.<\/span><\/div><\/li>
        • Bake for 22\u201325 minutes.<\/span><\/div><\/li>
        • Let cool slightly before unmolding.<\/span><\/div><\/li><\/path> <\/line> <\/path><\/g><\/svg><\/span>
          Don\u2019t thaw frozen blackberries. <\/span>
          <\/div>Lightly flour the fruit so it doesn\u2019t sink to the bottom. <\/span>
          <\/div>Keeps for 3 days in an airtight container. <\/span>
          <\/div>Can be frozen.<\/span><\/div><\/span><\/ul><\/div><\/div>\n
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          <\/div><\/path><\/g><\/g><\/svg><\/span>
          <\/div><\/div>\n
          Keyword <\/span>afternoon snack, blackberries, muffins, egg-free<\/span><\/div><\/div>\n
          <\/div>\n<\/div><\/div>\n\n\n

          <\/p>","protected":false},"excerpt":{"rendered":"

          Muffins v\u00e9gans aux m\u00fbres, moelleux et sans \u0153uf ni beurre. Quelqu’un que tu aimes a arr\u00eat\u00e9 les \u0153ufs et le beurre, et tu cherches comment lui rendre les petits plaisirs sucr\u00e9s. Commence par l\u00e0. Des muffins aux m\u00fbres, sans \u0153uf ni beurre, et tout aussi moelleux. On les pose sur la table sans pr\u00e9ciser que […]<\/p>\n","protected":false},"author":281487121,"featured_media":13,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1490,1600],"tags":[],"class_list":["post-18","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sucre","category-veganiser-un-classique"],"yoast_head":"\nMuffins vegan aux m\u00fbres, moelleux sans \u0153uf ni beurre<\/title>\n<meta name=\"description\" content=\"Muffins v\u00e9ganes aux m\u00fbres ultra-moelleux, sans \u0153uf ni beurre, gr\u00e2ce au yaourt de soja. 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Voici une version \u00e0 l'aubergine. Les polpette di melanzane existent depuis longtemps dans le sud de l'Italie \u2014 un plat de la cucina povera, n\u00e9 de la d\u00e9brouille, sans viande. 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Des gnocchis dor\u00e9s \u00e0 la po\u00eale, des asperges vertes et du broccolini juste croquants, un peu d'oignon rouge, des pignons, une pinc\u00e9e d'herbes. Cette recette nous vient tout\u2026","rel":"","context":"In "Plats"","block_context":{"text":"Plats","link":"https:\/\/lelabovegandefred.com\/en\/category\/recettes\/plats\/"},"img":{"alt_text":"Gnocchis po\u00eal\u00e9s aux asperges et broccolinis dans la po\u00eale","src":"https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/06\/post_gnocchis_carre.jpg?fit=1080%2C1080&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/06\/post_gnocchis_carre.jpg?fit=1080%2C1080&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/06\/post_gnocchis_carre.jpg?fit=1080%2C1080&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/06\/post_gnocchis_carre.jpg?fit=1080%2C1080&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/06\/post_gnocchis_carre.jpg?fit=1080%2C1080&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":98,"url":"https:\/\/lelabovegandefred.com\/en\/2026\/06\/07\/recette-tarte-vegetale-aux-courgettes-et-yaourt\/","url_meta":{"origin":18,"position":2},"title":"Vegan zucchini tart with a homemade olive oil crust","author":"Fr\u00e9d\u00e9ric Lardinois","date":"7 June 2026","format":false,"excerpt":"Recevoir quelqu'un qui mange v\u00e9g\u00e9tal, \u00e7a peut intimider \u2014 on a peur de ne pas savoir faire, de proposer un plat triste. Cette tarte est la r\u00e9ponse : belle \u00e0 poser au centre de la table, et si simple qu'elle enl\u00e8ve toute appr\u00e9hension. Commen\u00e7ons par la p\u00e2te, parce que c'est\u2026","rel":"","context":"In "Plats"","block_context":{"text":"Plats","link":"https:\/\/lelabovegandefred.com\/en\/category\/recettes\/plats\/"},"img":{"alt_text":"Tarte aux courgettes v\u00e9gane avant cuisson, rubans de courgettes","src":"https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/06\/post_tarte_cuite_carre.jpg?fit=1080%2C1080&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/06\/post_tarte_cuite_carre.jpg?fit=1080%2C1080&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/06\/post_tarte_cuite_carre.jpg?fit=1080%2C1080&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/06\/post_tarte_cuite_carre.jpg?fit=1080%2C1080&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/06\/post_tarte_cuite_carre.jpg?fit=1080%2C1080&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":269,"url":"https:\/\/lelabovegandefred.com\/en\/2026\/06\/16\/tikka-masala-vegetal-aux-poivrons-ma-version-coco-cacahuete\/","url_meta":{"origin":18,"position":3},"title":"Plant-based tikka masala with bell peppers (my coconut-peanut version)","author":"Fr\u00e9d\u00e9ric Lardinois","date":"16 June 2026","format":false,"excerpt":"Quelqu'un que tu aimes mange v\u00e9g\u00e9tal, et tu veux lui faire un plat qui r\u00e9chauffe, un truc qui r\u00e9conforte. Un tikka masala, la sauce indienne cr\u00e9meuse et parfum\u00e9e, en version v\u00e9g\u00e9tale. J'ai d\u00e9tourn\u00e9 la recette : une touche de cr\u00e8me de coco pour la douceur, des cacahu\u00e8tes pour le croquant.\u2026","rel":"","context":"In "Plats"","block_context":{"text":"Plats","link":"https:\/\/lelabovegandefred.com\/en\/category\/recettes\/plats\/"},"img":{"alt_text":"Assiette de tikka masala v\u00e9g\u00e9tal aux poivrons et herbes fra\u00eeches","src":"https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/06\/post_tikka_miseenplace_carre-1.jpg?fit=1080%2C1080&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/06\/post_tikka_miseenplace_carre-1.jpg?fit=1080%2C1080&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/06\/post_tikka_miseenplace_carre-1.jpg?fit=1080%2C1080&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/06\/post_tikka_miseenplace_carre-1.jpg?fit=1080%2C1080&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/06\/post_tikka_miseenplace_carre-1.jpg?fit=1080%2C1080&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":399,"url":"https:\/\/lelabovegandefred.com\/en\/2026\/09\/09\/scarpaccia-de-courgettes-vegane-la-galette-toscane-croustillante\/","url_meta":{"origin":18,"position":4},"title":"Vegan zucchini scarpaccia (the crispy Tuscan flatbread)","author":"Fr\u00e9d\u00e9ric Lardinois","date":"9 September 2026","format":false,"excerpt":"Scarpaccia, en toscan, veut dire \u00ab vieille savate \u00bb. Une galette de courgettes si fine et si plate qu'on l'a baptis\u00e9e comme \u00e7a. C'est un plat de cucina povera de la c\u00f4te toscane \u2014 de ces cuisines qui faisaient beaucoup avec presque rien. La version de Camaiore, sal\u00e9e, se fait\u2026","rel":"","context":"In "Cuisines pauvres du monde"","block_context":{"text":"Cuisines pauvres du monde","link":"https:\/\/lelabovegandefred.com\/en\/category\/recettes\/cuisines-pauvres-du-monde\/"},"img":{"alt_text":"Scarpaccia de courgettes v\u00e9gane dor\u00e9e, galette toscane croustillante","src":"https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/09\/scarpaccia-courgette5.jpeg?fit=1080%2C1080&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/09\/scarpaccia-courgette5.jpeg?fit=1080%2C1080&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/09\/scarpaccia-courgette5.jpeg?fit=1080%2C1080&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/09\/scarpaccia-courgette5.jpeg?fit=1080%2C1080&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/lelabovegandefred.com\/wp-content\/uploads\/2026\/09\/scarpaccia-courgette5.jpeg?fit=1080%2C1080&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":682,"url":"https:\/\/lelabovegandefred.com\/en\/2026\/11\/01\/hachis-parmentier-courge-seitan-lentilles\/","url_meta":{"origin":18,"position":5},"title":"Butternut squash shepherd\u2019s pie with seitan and lentils","author":"Fr\u00e9d\u00e9ric Lardinois","date":"1 November 2026","format":false,"excerpt":"On a tous un parmentier dans nos souvenirs : le plat qui arrive fumant au milieu de la table et qu'on se dispute \u00e0 coups de cuill\u00e8re. Ici, la courge adoucit la pur\u00e9e et la rend toute dor\u00e9e. 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