Lemon and Blueberry Muffins Made with Almond Milk

Cook Time:





Serves Up To:



Nutrition Information

Total Fat11.7 g
Cholesterol0.0 mg
Sodium272.5 mg
Potassium43.7 mg
Total Carbohydrates34.7 g
Dietary Fiber1.1 g
Sugars17.7 g
Protein2.3 g


  • 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


  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
Shelf Stable Vanilla Almondmilk Photo

Shelf Stable 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.
By signing up, you agree and provide consent to receive from us (and our affiliates) marketing communications on upcoming specials and promotions at the email address provided. For more information, please visit our Privacy Policy. You can unsubscribe at any time by clicking the link in the email.