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My review
Berry Lemon Muffins
Almond Breeze
"These vegan muffins filled with blueberries and raspberries are the perfect baked treat."
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Ingredients
40 m servings 252 calsOriginal recipe yields 12 servings (12 muffins)
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Directions
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Prep
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Cook
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Ready In
- 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. Mix well.
- Fold in blueberries and raspberries.
- Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.
Nutrition Facts
Per Serving: 252 calories; 11.6 g fat; 35 g carbohydrates; 2.3 g protein; 0 mg cholesterol; 261 mg sodium. Full nutrition
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Reviews
Read all reviews 6Most helpful
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Newest
7/9/2017
I doubled the recipe and substituted the vegan margarine for the soft Imperial margarine that I had in the fridge. Quite pleased with the results. 20 Minutes at 350 was enough in my oven. Thanks...
8/29/2017
Love this simple recipe! Lemon zest is the key to being out the sweetness in this recipe. The almond milk makes it surprisingly moist! Will definitely be making this a lot!
8/29/2017
Very good. Just used a cup of blueberries since I didn't have raspberries. Also used soy light vanilla milk since I didn't have almond milk.
4/13/2018
A very good muffin recipe. My only problem was that the muffins came out a bit flat on top. Perhaps user error! Taste was delicious, presentation okay. I used Original Almond milk instead of...