Ingredients

The following ingredients have 12 Servings
  • 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
  • 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
  • 1 ½ cups fresh blackberries – the smaller the blackberries, the better
  • 2-3 tablespoons small, fresh blackberries
  • 3 tablespoons organic confectioners’ sugar
  • 1 teaspoon lemon juice – start with less, add more as needed for desired thickness

Instruction

  • 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.