Preheat the oven to 400 degrees. Line a muffin tin with cupcake liners. Set aside.

In a large bowl combine the flour, sugar, baking soda, and baking powder. Mix well and set aside.

In another large bowl combine the juice of the lemons, the vegan buttery spread, vanilla, and oatmilk yogurt. Mix well to combine.

Pour the flour mixture into the yogurt mixture and mix well.

Fold in the berries.

Fill the muffin cups almost to the top with the muffin batter.

Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.