Blueberry & Blackberry Muffins ~Vegan & Organic~

These came out sooo cute! ❤ All organic ingredients

2 cups all-purpose flour
¾ cup coconut sugar
1 teaspoon aluminum free baking powder
½ teaspoon aluminum free baking soda
½ teaspoon Himalayan pink salt
1 cup coconut milk or non-dairy substitute
1tbs flax w/3 tbs water (mix and let it sit for 10 mins)
½ cup coconut oil
¼ cup lemon juice
1 cup blueberries
1/2 cup blackberries

Preheat the oven to 400 degrees.
Line a 12-cup cupcake pan with unbleached cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together coconut milk, oil and lemon juice.
Pour the wet mixture into the dry mixture and whisk until just combined.
Add flax mixture and whisk again until combined.

Fill the cupcake liners about two-thirds full with batter.
Top each muffin with blueberries & blackberries.
Sprinkle tops with coconut sugar
Bake for 15 minutes, or until a toothpick inserted in the center of the muffin comes out dry, with a few crumbs clinging to it.
Allow to cool before serving….then get your muffin on!