Step 1

Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with 12 liners. Lightly spray them with non-stick cooking spray, then set aside.

Step 2

In a large bowl, whisk together the melted coconut oil, plant milk, maple syup, lemon juice, and vanilla extract until smooth and well combined.

Step 3

Add the gluten-free flour, almond flour, baking powder, baking soda, and salt. Stir until just combined.

Step 4

Gently fold in the blackberries, being careful not to crush them. Be careful not to overmix.

Step 5

Transfer the muffin batter evenly into the prepared muffin cups until they are about 3/4 of the way full.

Step 6

Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool in the tin for a few minutes before removing.