Sugar Free Blackberry Tarragon Muffins

Ingredients

Preheat oven to 375 degrees F.
Cook the frozen blackberries until soft. Allow to cool and thicken. Add some xanthum gum if necessary to achieve the desired consistency (runny, but not liquid-y)
Mix together the dry ingredients (flour, sugar substitute, baking powder, baking soda and salt) in a large bowl. Add the chopped tarragon and stir to distribute the tarragon.
Combine the wet ingredients (soy milk, oat milk, canola oil, egg replacer, water and vanilla) in a large measuring cup. Pour into the dry ingredients and mix until well combined. Pour the blackberry mixture over top and stir until fully incorporated.
Spoon into muffin tins lined with muffin papers and bake for 20-25 min. Remove from the oven and let cool for 5 minutes before removing them from the muffin pan.

This was the first time I made this recipe so I was kind of winging it. The original recipe called for 2 cups of flour, 1 c. of milk and 1/2 c. of oil. I only had 3/4 c. of the soy milk left but I honestly thought that should be enough. However, when I mixed it all together (before adding the blackberries), it didn't look like enough batter, so I added another 1/2 c. of flour and 1/2 c. of oat milk (since I was out of soy milk). That looked better; however, once I added the blackberries it was too runny, so I added another 1/2 c. of flour. This ended up making way too many muffins (19!), which means I will have to eat 7 of them. Horrors! :-p Anyway, next time I think I would go with 2 1/2 c. of flour, and cut back on the milk. I will probably leave out the milk entirely, and add whatever is necessary once all the other ingredients are in and I see what the batter looks like. [Edit after taste test]: Could also use more sugar. The original recipe called for a cup but I thought that sounded like too much so I cut it back to 3/4 c., which was a mistake.