Raspberry & Blackberry “Chocolate” Chip Muffins


I made a few different versions of these muffins, including with a gluten-free flour. All have turned out amazing!


  • 2 cups flour
  • 1 ½ tsp baking soda
  • ½ tsp sea salt
  • ¾ cup sugar
  • 1 cup milk (I used coconut milk, cartoned not canned)
  • ⅓ cup butter (I used Earth Balance)
  • 2 ½ tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • ½ cup raspberries, chopped
  • ½ cup blackberries, chopped
  • ½ cup carob chips
  1. Preheat the oven to 400 degrees and grease a muffin tin, or insert liners
  2. Combine flour through salt in a medium bowl.
  3. In a separate bowl, combine sugar through vinegar.
  4. Combine wet to dry and mix in chips.
  5. Fold in berries – colour may run but that’s A-OK!
  6. Fill tins around ⅔ full.
  7. Bake 20 – 25 minutes, until toothpick comes out clean.
  8. Allow to cool for a few minutes in the tin, then move to a cooling rack.
  9. Allow to cool completely before attempting to remove liners or eat … it’s a tough battle because they are so temptingly delicious!!!
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