We're leaning into my favorite part of summer: the end. Haha!
But seriously... I'm ready for fall. The bright side of late summer is that it's blackberry season! Often considered a weed, these guys make some amazing pies, muffins, scones, ice cream, popsicles, ALL THE THINGS.
Enter: Blackberry muffins in their fluff, light, deliciousness. As is, these are VERY light in density, so swapping a 1/4 cup of protein powder will work well, adding a little weight without making them bricks.
These will be a crowd-pleaser at your end-of-summer BBQ and the beauty of bringing a sweet treat is that no one questions how it's vegan! For some reason, they'll question your oil and vinegar salad dressing... but not muffins.
1 1/2 c all-purpose flour (optional substitute ¼ c protein powder)
3/4 c granulated sugar, plus 1T optional for dusting tops
1/2 tsp salt
2 tsp baking powder
1/3 c oil (I like liquid cooking coconut oil)
1 flax egg (1T ground flax + 3T water)
1/3 c non-dairy milk
1 1/2 teaspoons vanilla extract
6 to 8 ounces fresh or frozen blackberries
Set oven to 400ᵒ F. For big-topped muffins, line 10 standard-size muffin cups with paper liners.
In large bowl, whisk the flour, sugar, baking powder, and salt.
In separate bowl, add oil, flax egg, and milk. Whisk to combine.
Add wet mixture to the dry ingredients and use a fork to combine. Do not over mix, easily done because the muffin batter will be on the thicker side. Fold in the blueberries.
Divide the batter between muffin cups, using ¼ measuring cup or larger spoon. Muffin cups should fill to the near top. Sprinkle optional sugar on top of each muffin.
Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Let cool 5 minutes before removing from muffin tin.
These can store at room temperature for about 3 days. They freeze will in aluminum foil and tossed into a large freezer bag.
Enjoy the summery treat!