These blackberry and chia seed muffins are in the fluffy sweet camp, but trust me, it's worth going there even if you're not usually a white flour and refined sugar type. The muffins are absolutely studded with berries and the chia seeds boost the nutrition while also giving some texture contrast.
The idea for chia seeds as a feature (rather than disguised in batter as a vegan egg replacer) came from Cakelaw's recent post on lemon, chia and ricotta muffins. Lemon and poppyseed is such a classic flavour and I liked the switch to chia seeds instead. The rest of my muffin recipe was adapted from a one-bowl blueberry muffin mix on Inspired Taste. I reduced the sugar and oil, swapped out the egg for chia seeds, and swapped the blueberries for blackberries.
One-bowl vegan blackberry and chia seed muffins
An extremely easy recipe that yields fluffy, berry-studded muffins
Makes 12 standard sized muffins
Author: Bite-sized thoughts with inspiration from Cakelaw's lemon, chia and ricotta muffins and Inspired Taste's one-bowl blueberry muffins
1-1/2 cups (195g) plain flour
1/2 cup (100g) white sugar
2 tsp baking powder
1/4 tsp salt
2 tbsp chia seeds
2 tbsp (30ml) neutral flavored oil
3/4 cup (185ml) non-dairy milk
1 tsp vanilla extract
1 to 1-1/2 cups blackberries or berries of choice
Preheat your oven to 200'C (400'F) and prepare a 12-pan muffin tray.
Whisk together the flour, sugar, baking powder, salt and chia seeds in a large bowl.
Add the vegetable oil, non-dairy milk and vanilla to the dry ingredients and stir through until just combined (don't over-mix). Add the berries and stir through gently.
Transfer the muffin mix to your muffin tray and bake for 15 to 18 minutes until the tops are slightly golden and a skewer inserted in the centre comes out clean.
So tell me - how do you like your muffins?