| Total Fat | 11.7 g |
| Total Carbohydrates | 34.7 g |
| Cholesterol | 0.0 mg |
| Sodium | 272.5 mg |
| Potassium | 43.7 mg |
| Dietary Fiber | 1.1 g |
| Sugars | 17.7 g |
| Protein | 2.3 g |
In a bowl, sift flour, baking powder, lemon zest, and salt.
Add softened vegan margarine, canola oil, sugar, vanilla, and Almond Breeze.
Fold ingredients together.
Fold in blueberries and raspberries.
Pour into greased or paper lined muffin cups, and bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
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