Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with 10 paper liners, or lightly grease 10 tins and coat with flour (use fewer/more cupcake liners if adjusting the default number of servings). Shake out excess. (I found the butter/flour method to work well!)
Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Also measure out almond milk in a liquid measuring cup and add apple cider vinegar and baking soda. Whisk to combine and set aside.
To the flax egg, add maple syrup, organic cane sugar, and melted vegan butter (or oil) and whisk vigorously for 1 minute to dissolve sugar.
Add applesauce and salt and whisk to combine. Then add almond milk mixture and whisk again to combine.
Add almond meal, cornmeal and flour and whisk until just combined and no large lumps remain. The batter should be quite thick and scoopable. Add blackberries dusted with flour and gently fold into the batter.
Scoop batter into muffin tins until almost full – there should the perfect amount for 10 (or 11) muffins (as original recipe is written // adjust if altering default number of servings).
Bake on a center-positioned rack for 25-30 minutes (I found 26 minutes to be perfect) or until a toothpick inserted into the center comes out clean.
Let cool for 15-20 minutes in the pan (to continue baking/firming up a little). Then loosen with a butter knife and gently lift out. Let cool completely on a plate or cooling rack.
Will keep covered at room temperature for several days. Freeze for long-term storage (up to 1 month).
*If gluten-free, sub the 1 cup all-purpose flour for 1/4 cup (27 g) more almond meal and 3/4 cup (120 g) gluten-free flour blend (or Bob's Red Mill Gluten Free 1:1 Baking Blend). The texture doesn't come out as crumbly and "cornbread like," but it's still really tasty! *Nutrition information is a rough estimate.