Preheat the oven to 425 degrees, Fahrenheit and lightly grease a 12 cup muffin pan or use a silicone muffin pan to keep the recipe completely oil free.
Prepare the flax eggs. In a small bowl, mix 2 tablespoons ground flaxseed with 5 tablespoons water. Set aside and allow to get gelatinous, about 5 minutes.
In a medium sized bowl, mix together the all purpose flour, almond flour, baking soda, baking powder, and salt. Set aside.
In a larger separate bowl, whisk together the room temperature unsweetened vegan milk, unsweetened apple sauce, cane sugar, flax eggs, and vanilla extract.
Pour the dry ingredients into the bowl with the wet ingredients. Gently and slowly fold together with a spatula until just incorporated. Do not over mix or use a whisk - this will result in dense, gummy muffins.
Next, fold the diced blackberries into the batter.
Divide batter evenly between 12 cup muffin pan.
Dot each muffin with 2 teaspoons of blackberry jam, then using a toothpick or chopstick, swirl the jam into the top surface layer of the muffin. See step by step photos in post for a visual guide.
Bake at 425 degrees for 5 minutes, then with the muffins remaining in oven, lower temperature to 350 degrees and bake an additional 16-18 minutes or until a tooth pick comes out clean. Total baking time: 21-23 minutes.
Allow to cool in muffin tin for 5 minutes, then transfer to a wired cooling rack to cool completely.
Enjoy with extra blackberry jam, vegan butter, or nut butter!
Storage: Store leftovers at room temperature for up to 4 days.
Notes
Read the body of this post for baking tips and step by step visual guide!
If you use vegan yogurt, the muffins will be more moist. In retesting this recipe, both work however I preferred the muffins made with unsweetened plant-based milk.
I do not recommend substituting the almond flour with additional all purpose flour. Since these muffins do not contain oil in the batter, the almond flour helps substitute the lack of fat.
I do not recommend using muffin liners for this recipe. Since the batter does not contain oil, they stick to the muffin liners. Either grease the muffin pan or use a silicone muffin pan.
Wait for the muffins to cool completely. They are the best texture once cooled. When warm, they feel and taste a bit too moist.