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Lemon and Blueberry Muffins Made with Almond Milk

Cook Time:
25 Minutes
Serves Up To:
12 Servings

Nutrition Information

Total Fat11.7 g
Total Carbohydrates34.7 g
Cholesterol0.0 mg
Sodium272.5 mg
Potassium43.7 mg
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 blueberries
  • 1/2 cup raspberries


  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.

Made with these products:

Vanilla Almondmilk
Vanilla Almondmilk
Shelf Stable Vanilla Almondmilk
Shelf Stable Vanilla Almondmilk