Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.

Step 3

Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.

Step 4

Fold in blueberries and raspberries.

Step 5

Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.