Blueberry & Blackberry Muffins

These muffins are healthy, tasty and delicious! They are simple to make and only require one bowl and a muffin tin.

I love eating these muffins when they come straight out of the oven. I like to eat them by themself and also lather with creamy peanut butter or berry jam. But if I am not able to eat them right away I like wrap them up and save them for later. To reheat them you just need to pop them in the microwave and heat them up just slightly.  I can tell you from experience that if you do any of these things you will not be able to eat just one muffin.

These muffins taste wonderful when you use either white flour or whole wheat flour to make them. I like to try and bake with whole wheat flour as much as I can. The whole wheat flour is packed with more fiber than the traditional flour. I have found that the whole wheat flour that I use leaves me feeling full longer and is also packed with nutrients.

I also like to add an additional scoop of vegan protein powder to my muffins. You just want to make sure to use the unflavored vegan protein and not the chocolate or vanilla flavor. By using the unflavored protein it wont alters or change the flavors at all and it will give you your extra protein boost for the day.

To sweeten these muffins I used 2 mashed ripe bananas  and ⅓ cup of cane sugar. The mashed banana gives the muffins that moist, fluffy cake like texture while the cane sugar adds a sweetness to the muffins. Don’t want to use cane sugar? Maple or agave syrup works as a great substitute instead of  the cane syrup.

For these Blueberry and Blackberry Muffins I used frozen berries. I usually buy my berries fresh but decided to use the frozen ones I already had in my freezer. Not only are frozen organic berries nice to have on hand in your freezer but they are usually half the price as fresh organic berries. So, if you are looking to cut costs on your grocery shopping I would definitely recommend frozen over fresh for muffins. In my opinion they taste as great fresh berries and are half the price!

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram I can’t wait to see how you like it!

Blueberry & Blackberry Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

These muffins are healthy, tasty and delicious! They are simple to make and only require one bowl and a muffin tin.


  • 2 cups flour
  • ½ Tbsp baking powder
  • 1 tsp salt
  • ⅓ cup cane sugar
  • 1 ½ cup plant milk ( I used almond)
  • 2 bananas, mashed
  • ¼ cup oil (I used refined canola)
  • 1 Tbsp vanilla
  • 1 scoop of unflavored protein powder, optional
  • 1 cup blueberries (I used frozen)
  • 1 cup blackberries (I used frozen)


  1. Preheat your oven to 400 degrees fahrenheit. Grease muffin cups or line with paper liners.
  2. In a bowl combine the sugar, milk, mashed bananas, oil, and vanilla together and mix.
  3. Add the baking powder, salt, protein powder and whisk together. Slowly add the whole wheat flour and whisk together. The batter should be thick but not to thick so that its hard to scoop it. If it is to think add additional milk.
  4. Place a couple of blueberries and blackberries to the side to use to top off muffins. Transfer the rest of the blackberries and blueberries to the bowl and fold into the mixture.
  5. Divide the mixture evenly to your muffin pan (they should be filled almost to the top). Top off each muffin with a couple of blackberries and blueberries.
  6. Bake for 20 minutes or until cooked all the way through. I like to check to see if my muffins are cooked all the way by testing it with a toothpick.
  7. Let cool before eating for at least 10 minutes. Leftovers will last wrapped up for a couple days or in the freezer for 1 month.

Make it Your Own

  • Add unflavored protein powder to your muffins. They taste as wonderful with protein powder and gives you your extra protein boost for the day
  • Don’t want to use cane sugar? Maple or agave syrup will work as a substitute.
  • Substitute whole wheat flour for unbleached white all-purpose flour.

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