Berry Lemon Muffins

  • Recipe By
  • Published Feb 19th
  • Ready In40m
  • Servings12
  • Calories252
These vegan muffins filled with blueberries and raspberries are the perfect baked treat.

Berry Lemon Muffins Ingredients

The following are the ingredients needed to make delicious Berry Lemon Muffins for 12 servings:

  • 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

Berry Lemon Muffins Cooking Instructions

  • Prep15m
  • Cook25m
  • Ready In40m

To cook Berry Lemon Muffins, you need about 15 minutes of preparation time. The time needed to cook this Berry Lemon Muffins is about 25 minutes , and you can serve your Berry Lemon Muffins within 40 minutes . The following are the steps to cook Berry Lemon Muffins easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
  3. 3 Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
  4. 4 Fold in blueberries and raspberries.
  5. 5 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 grams of fat; 35 grams of carbohydrates; 2.3 grams of protein; 0 milligrams of cholesterol; 261 milligrams of sodium.

  1. Aug 6th 2018

    I made 6 jumbo muffins. They were delicious, but took about 40 minutes to bake

  2. Aug 4th 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.

  3. Apr 13th 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 instea ...

  4. Apr 12th 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!

  5. Aug 30th 2017

    Soooo good. I used frozen berries because that's what I had

  6. Aug 29th 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.

  7. Aug 29th 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. Jul 9th 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. Th ...