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Any-fruit muffins recipe

Any-fruit muffins recipe

18 ratings

Fluffy vegan muffins are made with storecupbaord ingredients. We use frozen Black Forest fruit, but you can use whatever you have at home. These any-fruit muffins are a great pick-me-up. See method

  • Makes 12
  • 10 mins to prepare and 30 mins to cook
  • 236 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 300g plain flour, plus 2 tsp
  • 2½ tsp baking powder
  • 185g caster sugar, plus 2 tsp
  • ​1½ tsp ground cinnamon
  • 220g frozen Black Forest mix
  • 280ml soya milk alternative
  • 100g soya yogurt alternative
  • 75ml sunflower or rapeseed oil
  • 1¼ tsp cider vinegar
  • 2 tsp vanilla extract

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    1g 5%
  • Sugars

    16g 18%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 37.2g Protein 4g Fibre 2g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a 12-hole muffin tin with paper cases. Mix the dry ingredients in a bowl with a pinch of salt, then set aside.
  2. In a separate bowl, toss 150g frozen Black Forest mix with 2 tsp flour to coat; shake off any excess.
  3. Whisk together the soya milk- and yogurt alternatives with the oil, vinegar and vanilla. Pour into the flour mixture and fold through until no white streaks remain, being careful not to overmix.
  4. Stir through the floured berries, then divide between the muffin cases. Top with the remaining berries. Bake for 25-30 mins until risen, golden and cooked through. Sprinkle with 2 tsp sugar. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.

Tip: Fresh berries or diced apple, pear or rhubarb work just as well as frozen fruit. If using fresh, you won’t need the extra 2 tsp flour. You can also use your favourite spice – ginger works well.

See more Baking recipes

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