Blackberry muffins
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12 muffins
  • 1.5 cup plain flour
  • 1 cup rye flour
  • 2.5 tsp baking powder
  • 1 tbsp lemon zest
  • pinch salt
  • 2 tsp cinnamon
  • 5 tbsp aquafaba
  • ½ cup oil, coconut, rapeseed or avocado
  • 1 cup coconut sugar plus 4 tbsp, for topping
  • ¾ cup almond mylk
  • 1 tsp vanilla
  • 2 cups blackberries
  1. Preheat oven to 180•c. Line a muffin tin with paper cases or coat with oil.
  2. Add all dry ingredients to a large mixing bowl and stir well.
  3. In a well cleaned medium bowl, add aquafaba and whisk with an electric whisk until frothy and foamy, for about 3 minutes. Add in the oil slowly whilst whisking, followed by the sugar. Whisk through almond mylk and vanilla and everything into the dry mix. Use a wooden spoon to combine and mix until just combined, it's okay if there are some lumps.
  4. In a small bowl, mash ¼ cup of blackberries to a pulp. Add to the batter and fold through the remaining blackberries, holding some back for topping.
  5. Fill lined muffin in with the batter and top with blackberries and a few tbsp of coconut sugar.
  6. Bake for 20-22 minutes, until a toothpick comes out clean. Cool in the tin for 10 minutes before removing. Enjoy right away or cool completely before storing in an airtight container. Will keep for two days, but best eaten when fresh.
Recipe by Bo's Kitchen at