This is a great way to incorporate blackberries onto your table! You can switch blackberries for blueberries or vice versa! Be creative and enjoy!
250ml soy milk
1 teaspoon apple cider vinegar
240gms self-raising flour
2½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
125gm granulated sugar
90ml vegetable oil
1 teaspoon vanilla extract
zest of 1 lemon
150-200gm fresh blackberries
Preheat the oven to 190C or 170C fan or Gas Mark 5. Line a muffin tin with greaseproof muffin cups and set aside.
In a small jug combine the soy milk and apple cider vinegar. Set aside to allow milk to curdle.
In a larger bowl combine the flour, baking powder, baking soda and salt. Set aside.
Mix together the sugar, vegetable oil, lemon zest, and vanilla extract. Add the soy milk/vinegar mixture and stir to combine.
Stir in the dry ingredients until well incorporated. Be careful not to over mix - a few lumps are okay.
Fold in the blackberries or blue berries.
Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
Remove from heat and allow muffins to cool before removing from pan.