Berry Lemon Muffins

Name: Berry Lemon Muffins
Prep time: 15 min
Cook time: 25 min
Yield: 12
Ingredients: 1/2 cup Almond Breeze Vanilla almondmilk; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 lemon, zested; 1/2 teaspoon salt; 1/3 cup vegan margarine, softened; 1/3 cup canola oil; 1 cup sugar; 1 teaspoon vanilla; 1/2 cup blueberries; 1/2 cup raspberries

⏱️ Ready in 40 min 🥄 Prep 15 min 🔥 Cook 25 min 👥 12 servings 👁️ 7 views

These vegan muffins filled with blueberries and raspberries are the perfect baked treat.

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🔗 Recipe adapted from AllRecipes

#Muffin #Under 1 Hour

📊 At a Glance

Prep 15 min

Cook 25 min

Serves 12

Difficulty Medium

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 252

% Daily Value*

Total Fat 11.6g 15%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 261mg 11%

Total Carbohydrate 35g 13%

Dietary Fiber 1.1g 4%

Total Sugars 17.6g

Protein 2.3g 5%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 350 degrees F (175 degrees C).

Sift flour and baking powder together in a mixing bowl.

Stir in lemon zest and salt.

Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla.

Fold in blueberries and raspberries.

Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.