For best results, use room temperature ingredients. If you don't have fresh berries on hand, frozen berries can be used. Do not thaw before using. A sprinkle of coarse sugar on top of the muffins before baking adds a nice touch. Store cooled muffins in an airtight container at room temperature for up to 3 days.
Berry Lemon Muffins
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS46
Wake up to the bright and bursting flavors of these delightful vegan muffins! Infused with zesty lemon and packed with juicy blueberries and raspberries, these muffins are a perfect treat for breakfast, brunch, or a sweet afternoon snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Fiber1 g
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Protein2 g
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Saturated Fat1 g
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Sodium261 mg
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Sugar18 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 2 mins In a large mixing bowl, sift together the almond flour and baking powder to ensure a light and airy texture. (2 minutes)
03 Step
Recipe View 1 mins Stir in the lemon zest and salt, distributing them evenly throughout the flour mixture. (1 minute)
04 Step
Recipe View 5 mins Add the softened vegan margarine, canola oil, sugar, vanilla extract, and Almond Breeze Vanilla almond milk to the dry ingredients. Mix until just combined; be careful not to overmix. (5 minutes)
05 Step
Recipe View 3 mins Gently fold in the fresh blueberries and raspberries, being mindful not to crush them. (3 minutes)
06 Step
Recipe View 3 mins Pour the batter into a greased or lined muffin tin, filling each cup about 2/3 full. (3 minutes)
07 Step
Recipe View 27 mins Bake at 350 degrees F (175 degrees C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean. (25-30 minutes)
08 Step
Recipe View 10 mins Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Romaine Welch
Mar 30, 2025The lemon zest really makes a difference. Will definitely make these again.
Angelina Little
Feb 27, 2025A perfect vegan treat. I appreciate that it's not overly sweet!
Irma Stokes
Dec 21, 2024I substituted the canola oil with melted coconut oil and they turned out great!
Armani Anderson
Nov 22, 2024These muffins are so easy to make and taste amazing! My kids loved them.