Lemon and Blueberry Muffins Made with Almond Milk
Vegan Dairy-Free
Nutrition Information
| Total Fat | 11.7 g |
| Cholesterol | 0.0 mg |
| Sodium | 272.5 mg |
| Potassium | 43.7 mg |
| Total Carbohydrate | 34.7 g |
| Dietary Fiber | 1.1 g |
| Sugars | 17.7 g |
| Protein | 2.3 g |
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Directions
In a bowl, sift flour, baking powder, lemon zest, and salt.
Add softened vegan margarine, canola oil, sugar, vanilla, and Almond Breeze.
Fold ingredients together.
Fold in blueberries and raspberries.
Pour into greased or paper lined muffin cups, and bake at 350 degrees for 25-3 minutes or until toothpick comes out clean.
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 (or for extra creaminess use Almond Breeze Almondmilk Cashewmilk Blend Vanilla)
- 1/2 cup blueberries
- 1/2 cup raspberries
