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Homemade Maple Blackberry Lime Muffins

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.
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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
  • 1 ½ 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.
  • 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.
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