Blackberry Peach Muffins, dairy-free

Dairy-free Blackberry Peach Muffins-one muffin on the plate

5 from 3 reviews

Enjoy the last of the summer fruit making delicious muffins that are packed with flavor! Juicy blackberries, sweet peaches, with a hint of cinnamon, and vanilla brighten these dairy-free muffins for a delightful breakfast.


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp cinnamon
  • a pinch of salt
  • 1/2 tsp vanilla extract
  • 1/3 cup vegetable oil
  • 1/2 cup cane sugar
  • 2 eggs
  • 3/4 cup almond milk
  • 1 cup blackberries
  • 1 peach


  1. Preheat the oven to 375°F (190°C).
  2. Wash the blackberries, and pat dry. Peel the peach and cut into chunks.
  3. In a large bowl, combine flour, baking powder, cinnamon, and salt.
  4. In another bowl, whisk the oil and the sugar until foamy, then add the eggs, one at a time.
  5. Next, stir in milk and vanilla.
  6. Make a well in the center of the dry ingredients, and pour in the wet mixture.
  7. Start mixing, then add the blackberries and peach chunks. Stir just until combined.
  8. Spoon into the paper-lined muffin tins, filling to the top.
  9. Bake in the preheated oven for about 20-25 minutes or until golden and firm to the touch.


They freeze well. I wrap them individually in plastic wrap and place in a ziplock bag.

Keywords: muffins, breakfast, brunch, delicious, peach, blackberries, dairy-free

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