Blackberry Muffin Jam

• First, combine the blackberries, yacon syrup, and water over medium heat on the stove. Set pan aside and allow to cool.
  
  1 cup blackberries, 1 tsp yacon syrup, 1/4 tsp water
• Second, cook the berries until they are easy to smash. 
• Stir until mixture is thick and the berries are smashed and berries are reduced to about 1/3 cup about 6 minutes. 
• Set pan aside and allow to cool.

Lemon Vanilla Sugar Topping

• Stir the two together and set aside to top the muffins with.
  
  2 tbsp monk fruit sweetener, 1/2 tsp lemon zest, 2 tsp powdered vanilla monk fruit sweetener

Blackberry Muffin Batter

• Preheat oven to 400. 
• Place paper wrappers in a muffin tin or oil the muffin tin. 
• First, In a small bowl place, the flaxseed meal and water together set aside. 
  2 tbsp flax seed meal, 6 tbsp boiling water
• In a separate bowl combine coconut milk and freshly squeezed lemon juice and set aside to create buttermilk. 
  1 1/4 cup unsweetened canned coconut milk, 1 tbsp lemon juice
• Next, in a large bowl combine cassava flour, almond flour, baking powder and stir together. 
  1/2 cup cassava flour, 1 1/2 cup almond flour, 2 1/2 tsp baking powder
• Smash 1/4 cup of the blackberries and return to the bowl of blackberries. 
  1 1/4 cup blackberries
• Remove 2 tbsp flour mixture and combine with the Blackberries. 
• Stir the blackberries together with the flour mixture so that the berries don’t all settle to the bottom of the batter.
• Finally, combine the flaxseed mixture, coconut milk, vanilla, water, and balsamic vinegar,and stir all the liquids together. 
  1 tsp vanilla, 1/2 tsp balsamic vinegar, 1/2 cup water
• Pour the liquids into the flour mixture and stir until well combined. 
• Next, fold the blackberries into the muffins leaving batter lumpy. 
• Additionally, fill the muffin wrappers with batter. 
• Once you have all the batter used up place approximately a tsp of jam on top of each muffin. 
• Lastly, sprinkle the lemon sugar on top of each muffin. 
  
• Place muffins into the oven and bake 15 -20 minutes. 
• Halfway through the baking time turn the muffin pan around so that the muffins are baked evenly.
• Remove from the oven and allow to cool slightly. Transfer to a wire rack and allow to cool for 5 minutes. 

Vegan Lemon Cream Cheese Glaze

• First, stir and blend the cream cheese until smooth.
  2 oz room temperature vegan cream cheese , 2 tsp lemon zest, 3 tbsp powdered monkfruit sweetener, 1 tbsp fresh lemon juice
• Second, stir in lemon juice, lemon zest, and monkfruit sweetener.
• Third, warm the glaze up in the microwave for 15 seconds.
• Lastly, drizzle over all the muffins.
• To decorate add a blackberry and a sprig of mint.

Makes approximately 18 muffins.