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
In a bowl, sift flour, baking powder, lemon zest, and salt.
- 2
Add softened vegan margarine, canola oil, sugar, vanilla, and Almond Breeze.
- 3
Fold ingredients together.
- 4
Fold in blueberries and raspberries.
- 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:
Recipes Straight to Your Inbox
Sign up for the latest recipes and product updates