These vegan muffins filled with blueberries and raspberries are the perfect baked treat
Prep Time
40 mins
Dificult
Medium
Servings
12
Ingredients
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. 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.