Berry Lemon Muffins recipe

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Ingredients

½ cup Almond Breeze Vanilla almondmilk
2 cups all-purpose flour
1 tablespoon baking powder
1 lemon, zested
½ teaspoon salt
⅓ cup vegan margarine, softened
⅓ cup canola oil
1 cup sugar
1 teaspoon vanilla
½ cup blueberries
½ cup raspberries

Nutrition Info

252 calories
carbohydrate: 35 g
cholesterol: : -
fat: 11.6 g
fiber: 1.1 g
protein: 2.3 g
saturatedFat: 1.4 g
servingSize: -
sodium: 260.8 mg
sugar: 17.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.

  3. Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.

  4. Fold in blueberries and raspberries.

  5. Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

Recipe Yield

12 muffins

Recipe Note

These vegan muffins filled with blueberries and raspberries are the perfect baked treat.

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