Preheat the oven to 400° F (204° C) and prepare muffin tins with either spray oil or cupcake liners.
Add the dry ingredients to a mixing bowl. (2 cups flour, 2/3 cup sugar, 2 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.)
In a separate container (I like to use a large measuring container) add the wet ingredients. (3/4 plant milk, 1 cup applesauce, 1/3 cup oil, 1 1/2 tsp vanilla, 1 tsp lemon juice.)
Give the wet ingredients a stir then pour them into the dry mixture.
Stir with a rubber spatula or wooden spoon until all of the flour is incorporated, then stir in 1 1/4 cup of fresh black raspberries. (Cut large blackberries in half if needed.)
Scoop out the batter and add it to the prepared muffin tins filling them about 3/4 of the way full.
Place the muffin tin in the oven and turn down the oven temperature to 375° F (190° C). (This helps the muffins rise better.)
Bake for 18 minutes and then allow them to cool before adding a glaze or icing if desired.
Lemon icing
Simply mix 1/3 cup of powdered sugar with 2 tsp of lemon juice. Add another drop or two of lemon juice if it is too thick. Add another teaspoon of powdered sugar if too thick. Add 1 tablespoon of lemon zest to the icing for a more lemony flavor.
Notes
Wash the berries under cold water, then pat dry with a paper towel and if you are using fresh-picked berries.
Be sure to spoon-measure your flour, so you have an accurate measurement.
Make sure to preheat your oven to 400°F (200°C) and that it has reached that temperature before putting your muffins in the oven or they will not rise as much.
Make sure your baking powder has not expired, or it will not rise well and you will have flat muffins.