Description
Sweet blackberries and sweetly tart lemon are the perfect fresh fruit combo in these soft ‘n moist lemon blackberry muffins. Fresh fruit never tasted so good!
Ingredients
Units
Scale
Dry Ingredients
- 2 1/4 cups oat flour (try making homemade oat flour)
- 1/2 cup finely ground, blanched almond flour*
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup water
- 1/2 cup non-dairy milk
- 1/4 cup fresh-squeezed lemon juice
- zest of 1 lemon (2 tablespoons)
- 3 tablespoons melted coconut oil
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 1/2 teaspoon pure vanilla extract
Add-in Ingredients
- 1 1/2 cups fresh blackberries – the smaller the blackberries, the better
Toppings
- 2–3 tablespoons small, fresh blackberries
Lemon Glaze – leaving out the glaze will result in a much subtler lemon flavor overall
- 3 tablespoons organic confectioners’ sugar
- 1 teaspoon lemon juice – start with less, add more as needed for desired thickness
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
- In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder, and salt.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, lemon zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blackberries.
- Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for big, round tops, and ¾ of the way for a higher quantity of smaller muffins. Tuck a small blackberry or two into the tops of each muffin.
- Bake for 22-27 minutes. Mine took 25 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
- Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from pan and transfer to a cooling rack to cool completely, about 1 hour.
- In a small bowl, whisk together Lemon Glaze ingredients until thickened: confectioners’ sugar and lemon juice. Drizzle muffins. Enjoy! Storing Instructions below.
Notes
Storing Instructions: Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment.
Freezing Instructions: Store in an airtight container, unglazed, in the freezer for 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10-second increments until just warm.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Bake
- Cuisine: American
