The Best Blackberry Muffins

have tried different recipes but always came back to this one. Also, I haven’t always made them vegan and I admit I was little scared when substituting some of the ingredients.  To my huge surprise, the muffins taste better than before plus the texture is now just perfect!

Originally I used frozen blueberries for this recipe. Once I realized there are none in the freezer so I had to improvise and used blackberries from our garden. The muffins turned out to be even better! The sourness the blackberries bring into the dough is spot on!

 TIP: It is better to use frozen berries as they don’t get smashed that much when stirring. You can of course use all kinds of berries for this recipe.

TIP 2: Please don’t use the vanilla aroma that you can sometimes buy at the store. I found out it ruins everything you put it into. I recommend to make your own vanilla extract, it is cheaper and very simple. Let me know if you are interested in how I make mine.

The Best Blackberry Muffins

eva.simonova have tried different recipes but always came back to this one. Also, I haven’t always made them vegan and I admit I was little scared when substituting some of the… Desserts The Best Blackberry Muffins European

Serves: 12 muffins Prep Time: 20 Min Cooking Time: 15-20 Min 15-20 Min

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 150 g (1 ¼ cup) of spelt flour
• 150 g (1 ¼ cup) all-purpose flour
• 8 g (2 tsp.) of baking powder
• 4 g (1 tsp.) of baking soda
• 2 g (½ tsp.) of salt
• 300 ml (1 cup and 3 Tbsp.) of coconut yogurt
• 120 ml (½ cup) of coconut oil
• 150 g (2/4 cup) of date syrup (agave syrup)
• 4 g (1 tsp.) of vanilla extract
• 150 g (1 1/2 cups) of frozen blackberries (blueberries)

Instructions

1. Preheat the oven to 200 to °C (400 °F)
2. In a large bowl combine all the dry ingredients.
3. Combine all the liquid ingredients in separate bowl
4. Add the liquid mixture into the dry one and stir well
5. Carefully fold in the blackberries
6. Put paper muffin cups into a muffin pan and fill them with the muffin mixture
7. Put the muffin pan into the oven for 15 to 20 minutes until golden