- In a bowl, sift flour, baking powder, lemon zest, and salt.
- Add softened vegan margarine, canola oil, sugar, vanilla, and Almond Breeze.
- Mix well.
- Fold in blueberries and raspberries.
- Pour into muffin tin, and bake at 350 degrees for 25 minutes or until toothpick comes out clean.
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