Let's Begin!

• Preheat the oven to 350°F. Lightly grease a 12-muffin tray or line them with paper liners.
• In a large mixing bowl, whisk together the soy milk and lemon juice. Let the mixture sit for 5 minutes to thicken into “buttermilk.” Whisk the mixture and stir in the bran and oats.
• In a medium mixing bowl, combine the flaxseed with the hot water. Allow to sit for 5 to 10 minutes until thickened. Whisk the sugar, applesauce, and vegan butter into the flaxseed mixture.
• Add the flaxseed mixture to the bowl with the bran, blending until the batter is combined.
• In another medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add this mixture to the batter, stirring just until combined. Be careful not to overmix. Gently fold in the blackberries.
• Fill each muffin cup with a heaping ⅓ cup of batter. Bake for 35 to 40 minutes, or until the muffins are firm to the touch and a toothpick inserted into a muffin comes out clean.
• Cool the muffins in the tin for 10 minutes. Turn out the muffins and continue to cool them on a wire rack for another 10 minutes before serving.
• Serve and enjoy with family and friends!