These vegan blackberry muffins (The Veg Space) are made with fresh or frozen blackberries. Quick and easy to make, they are sure to become a lunchbox staple. Made with palm-oil-free vegan butter, they use unsweetened vegan yoghurt to replace the buttermilk (or just add lemon juice or apple cider vinegar to unsweetened plant milk, to make your own).
Blackberries are one of the most popular fruits for everyday baking. You can even forage them for free (leave some for birds and field mice, and it’s best to avoid them near roadsides, due to fumes). One blackberry is actually made out of several little fruits together, and they are also used as a natural food and cloth dye. It’s best to avoid eating them after the middle of October, as the humid weather can create a mould that makes them inedible.