Step 1

Preheat your oven to 375°F and grease the wells of a muffin tin or line them with paper liners.

Step 2

In a large bowl, mix together the flax and oat milk. Let this sit for 5 minutes to thicken.

Step 3

Wash, dry, and halve the blackberries, then toss them with 1 tbsp flour to coat. This helps prevent the berries from sinking in the muffin batter.

Step 4

Add maple syrup, vegetable oil, and vanilla extract (if using) to the flax mixture and stir until smooth.

Step 5

Mix in the baking powder and salt, then add lime juice and zest.

Step 6

Gently stir in the 2 cups of flour, being careful not to overmix.

Step 7

Fold the flour-coated blackberries into the batter, distributing them evenly.

Step 8

Fill the prepared muffin tins with the batter, leaving about 1/2 inch from the top for standard muffins or fill 8 wells to 1/4 inch below the top for larger muffins.

Step 9

Bake for 20-25 minutes, until a skewer inserted comes out clean.

Step 10

Let the muffins cool in the pan for at least 10 minutes before removing them. They are best enjoyed the same day but can be stored in a sealed container in the fridge for up to 2 days. Reheat in the oven before serving if stored.