This post may contain affiliate links.
These delicious blackberry lime muffins have a delightful taste you didn’t know you were missing until now! And here’s a pleasant surprise: they’re completely vegan! Not only that, but they’re also free from nuts and soy. They are incredibly easy to make in less than 30 minutes.
Whether you’re looking for a quick breakfast option, a tasty snack, or a delightful dessert, these muffins are perfect.
Let’s get started on how to make these maple blackberry lime muffins right at home.
Ingredients
- 2 cup all-purpose flour (+ 1 tbsp to coat the berries)
- 1 tbsp baking powder
- 3 tbsp ground flax
- ½ tsp salt
- ¾ cup oat milk
- 6 tbsp maple syrup
- 6 tbsp vegetable oil
- 2 tsp lime zest
- 2 tbsp lime juice
- 1 tsp vanilla extract (optional)
- 1 ½ cup fresh blackberries, chopped in half
Equipment
- Muffin Tin
How to Make Maple Blackberry Lime Muffins
- Preheat your oven to 375°F (190°C).
- Prepare a muffin tin by greasing wells or lining it with paper liners.
- In a large mixing bowl, combine flaxseed and oat milk. Stir them together, then let the mixture rest for 5 minutes.
- Rinse, pat dry, and halve the blackberries.
- In a small bowl, coat the blackberries with 1 tablespoon of flour to coat them. This helps prevent the berries from sinking in the muffin batter.
- Add maple syrup, oil, and vanilla extract to the flaxseed mixture. Stir until the mixture is smooth and well combined.
- Add lime juice and zest, mixing well.
- Stir in baking powder and salt into the wet mixture.
- Gently stir in the flour until just combined, being careful not to overmix.
- Carefully fold in the flour-coated blackberries into the batter.
- Spoon the batter into the prepared muffin tin, filling each well to about ½ inch below the top.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until a skewer inserted into the center of a muffin comes out clean.
- After baking, allow the muffins to cool in the pan for at least 10 minutes before removing them. This helps them set and makes them easier to remove without breaking.
How to Store Blackberry Lime Muffins
These muffins are best enjoyed the same day they are made. However, if you have leftovers, store them in a sealed container in the refrigerator for up to 2 days.
Reheat them in the oven before serving for the best taste and texture.
Other Recipes You Might Like
- 24 Spring Lemon Desserts That Will Have You Longing for More
- How to Make Homemade Chocolate
- Easter M&M Chocolate Chip Cookies
- Hot Cocoa Cupcakes Recipe
- 17 Maple Syrup Dessert Recipes
Maple Blackberry Lime Muffins
Maple blackberry lime muffins: Mix flour, baking powder, salt. In another bowl, whisk eggs, maple syrup, lime zest, juice, yogurt, oil. Combine, fold in blackberries. Bake 20 mins at 375°F.
Equipment
- Muffin Tin
Ingredients
- 2 cup all-purpose flour (+ 1 tbsp to coat the berries)
- 1 tbsp baking powder
- 3 tbsp ground flax
- ½ tsp salt
- ¾ cup oat milk
- 6 tbsp maple syrup
- 6 tbsp vegetable oil
- 2 tsp lime zest
- 2 tbsp lime juice
- 1 tsp vanilla extract (optional)
- 1½ cup fresh blackberries chopped in half
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare a muffin tin by greasing wells or lining it with paper liners.
- In a large mixing bowl, combine flaxseed and oat milk. Stir them together, then let the mixture rest for 5 minutes.
- Rinse, pat dry, and halve the blackberries.
- In a small bowl, coat the blackberries with 1 tablespoon of flour to coat them. This helps prevent the berries from sinking in the muffin batter.
- Add maple syrup, oil, and vanilla extract to the flaxseed mixture. Stir until the mixture is smooth and well combined.
- Add lime juice and zest, mixing well.
- Stir in baking powder and salt into the wet mixture.
- Gently stir in the flour until just combined, being careful not to overmix.
- Carefully fold in the flour-coated blackberries into the batter.
- Spoon the batter into the prepared muffin tin, filling each well to about ½ inch below the top.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until a skewer inserted into the center of a muffin comes out clean.
- After baking, allow the muffins to cool in the pan for at least 10 minutes before removing them. This helps them set and makes them easier to remove without breaking.
Notes
Reheat them in the oven before serving for the best taste and texture.
Tried this recipe?Let us know how it was!
