Lemon and Blueberry Muffins Made with Almond Milk
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender vegan lemon blueberry muffins made with almond milk in just 25 minutes. They have bright citrus flavor and pops of tart blueberry. Great for breakfast, brunch, or a light dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups flour
- 1 tbsp. baking powder
- Zest of 1 lemon
- 1/2 tsp. salt
- 1/3 cup softened vegan margarine
- 1/4 cup canola oil
- 1 cup sugar
- 1 tsp. vanilla
- 1/2 cup Almond Breeze Vanilla Almondmilk
- 1/2 cup blueberries
- 1/2 cup raspberries
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 25m
- Sodium
- 156mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 39mg
- Calcium
- 7mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 156MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.