Rating: 4.5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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
Advertisement

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).

    Advertisement
  • 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
Advertisement