Lemon and Blueberry Muffins Made with Almond Milk

Prep Time

25

Minutes

Cook Time

25

Minutes

Difficulty

Easy

Serves Up To

12

Servings


Ingredients

  • 2 cups flour
  • 1 tbsp. baking powder
  • Zest of 1 lemon
  • 1/2 tsp. salt
  • 1/3 cup softened vegan margarine
  • 1/4 cup canola oil
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1/2 cup Almond Breeze Vanilla Almondmilk
  • 1/2 cup blueberries
  • 1/2 cup raspberries

Directions

  1. 1

    In a bowl, sift flour, baking powder, lemon zest, and salt.

  2. 2

    Add softened vegan margarine, canola oil, sugar, vanilla, and Almond Breeze.

  3. 3

    Fold ingredients together.

  4. 4

    Fold in blueberries and raspberries.

  5. 5

    Pour into greased or paper lined muffin cups, and bake at 350 degrees for 25-3 minutes or until toothpick comes out clean.

Made with these products:

Vanilla Almondmilk Photo

Vanilla Almondmilk

View Product

Recipes Straight to Your Inbox

Sign up for the latest recipes and product updates

I confirm that I would like to receive emails from Blue Diamond Almonds, and have read and agree to the privacy policy and terms of service.