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

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

252 calories; protein 2.3g; carbohydrates 35g; fat 11.6g; sodium 260.8mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/10/2017
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 for sharing your recipe! Read More
(5)

Most helpful critical review

Rating: 3 stars
08/04/2018
I agree with another reviewer who said the muffins turned out flat on top. Mine did too and I followed the ingredients and instructions exactly. They were tasty but did not rise at all. Read More
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/09/2017
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 for sharing your recipe! Read More
(5)
Rating: 5 stars
08/30/2017
Soooo good. I used frozen berries because that's what I had Read More
(2)
Rating: 5 stars
08/29/2017
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. Read More
(1)
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Rating: 5 stars
08/29/2017
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! Read More
(1)
Rating: 5 stars
04/12/2018
My daughter and i really liked these. We added about half the oil and made up the other half with applesauce. They are a bit lemony and for my husband too fruity...but hey that's what they are! Read More
Rating: 3 stars
08/04/2018
I agree with another reviewer who said the muffins turned out flat on top. Mine did too and I followed the ingredients and instructions exactly. They were tasty but did not rise at all. Read More
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Rating: 5 stars
05/28/2020
These were delicious! I didn't have lemon zest so I threw in some lemon extract in addition to vanilla... I cut up some strawberries and blackberries and put in some blueberries and they turned out quite flavorful! Read More
Rating: 5 stars
08/06/2018
I made 6 jumbo muffins. They were delicious but took about 40 minutes to bake Read More
Rating: 5 stars
04/13/2018
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 vanilla. I will make these for non-vegan friends too. It's really a good recipe! Read More
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