I love a good muffin, but getting them to rise is difficult!  I love baking and trying to find the perfect flavors, as well as the challenge of figuring out gluten-free baking.  I love sweets, there is no doubt about that.  I made these Lemon Blackberry Muffins for my co-workers during a staff meeting, and thankfully I didn’t eat any of them before it, and only one out of the whole batch since they were eaten by all!  Success!

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These muffins turned out so good, and I was super impressed with them.  The lemon melded with the coconut oil perfectly and the blackberries were super sweet, which is unusual since it is still the colder part of winter.  The muffins turned out with a tropical flavor, a little pina-coladaish, which totally worked!  Which is surprising that I liked them, because I cannot stand coconut at all.  They were also super moist, and the first muffins ever that I have made that the paper actually pulled off the muffin without taking most of the muffin with it.

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In a larger mixing bowl dump all dry ingredients.  In small bowl add the coconut oil (it needs to be melted).  I put the oil in microwave for a few seconds at a time, until it was liquid.  After it is liquid it needs to sit and come back up to room temp or it will seize up when the milk is added (which mine did).  Add sugar, milk, vanilla and lemon to the oil.  Mix then add to dry ingredients.  Wash and cut blackberries into smallish pieces and gently fold in.  Pour into muffin cups and bake at 400 degrees for 12-15 minutes.  I didn’t want to overfill the cups so I used my mini tin and filled four of the cups.

Lemon Blackberry Muffins, 13 muffins

1 C GF All Purpose Flour
1/2 C Oat Flour
1/4 C Flax Meal
1 1/2 Tsp Baking Powder
1 Tsp Baking Soda

1/2 C Organic Light Brown Sugar, not packed
1/4 C Tropical Traditions Coconut Oil, melted and cool
1/2 C Silk Almond Milk
1 Tsp Vanilla Extract
Lemon Juice and Zest
Sliced Blackberries

1.  Set oven to 400 degrees.
2.  In large mixing bowl add GF and oat flour, flax, baking powder and soda and mix.
3.  In smaller bowl add coconut oil.  If needed microwave for a few seconds at a time until melted.  Let sit until cool.
4.  Add milk, sugar, vanilla, lemon juice and zest to oil.  Mix and if needed microwave a few seconds to melt the oil again if it seized up when the milk was added.
5.  Pour wet ingredients into dry and mix well.
6.  Let batter sit while chopping the washed blackberries.  Chop berries in half or thirds then dump onto batter.  Gently fold the berries into the batter.
7.  Place muffins cups into tins and fill each 3/4 full.  If extra, don’t over fill.  Just use in a mini tin or wait until the first batch is done and bake more.
8.  Bake for 12-15 minutes.  I started at 12 minutes, then took the mini’s out, then baked the bigger ones for 3 more minutes.
9.  Take out, let cool and enjoy!.

Stats:

Calories: 139
Total Fat: 6g
Sodium: 7mg
Carbs: 21g
Protein: 3g