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Four berry muffins on a tray with a striped napkin beside a cup of coffee on a gray surface; one muffin is broken open on parchment paper.

Lemon and Blueberry Muffins Made with Almond Milk

Cook Time:
25 Minutes
Difficulty:
Easy
Serves Up To:
12 Servings

Nutrition Information

Total Fat
11.7 g
Total Carbohydrates
34.7 g
Cholesterol
0.0 mg
Sodium
272.5 mg
Potassium
43.7 mg
Dietary Fiber
1.1 g
Sugars
17.7 g
Protein
2.3 g

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 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 25-30 minutes or until toothpick comes out clean.

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