Lemon Blackberry Muffins
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!
Servings: 10 -14 muffins
Ingredients
Dry Ingredients
- 2 ¼ cups oat flour try making homemade oat flour
- ½ cup finely ground blanched almond flour*
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup water
- ½ cup non-dairy milk
- ¼ cup fresh-squeezed lemon juice
- zest of 1 lemon 2 tablespoons
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- ½ teaspoon pure vanilla extract
Add-in Ingredients
- 1 ½ 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.