Blackberry and chia seed muffins (v)

An extremely easy, one-bowl recipe that yields fluffy, berry-studded muffins.
Makes 12 standard sized muffins.

Author: Bite-sized thoughts with inspiration from Cakelaw's lemon, chia and ricotta muffins and Inspired Taste's one-bowl blueberry muffins.

Original post (with pictures) here.

1-1/2 cups (195g) plain flour
1/2 cup (100g) white sugar
2 tsp baking powder
1/4 tsp salt
2 tbsp chia seeds
2 tbsp (60ml) neutral flavored oil
3/4 cup (185ml) non-dairy milk
1 tsp vanilla extract
1 to 1-1/2 cups blackberries or berries of choice

1. Preheat your oven to 200'C (400'F) and prepare a 12-pan muffin tray.
2. Whisk together the flour, sugar, baking powder, salt and chia seeds in a large bowl.
3. Add the vegetable oil, non-dairy milk and vanilla to the dry ingredients and stir through until just combined (don't over-mix). Add the berries and stir through gently.
4. Transfer the muffin mix to your muffin tray and bake for 15 to 18 minutes until the tops are slightly golden and a skewer inserted in the centre comes out clean.