Allergy friendly. cupcake happy!

My in-laws visited over the weekend, and I felt the need to bake a breakfast treat. When I asked Kevin’s mom which Kathleen would prefer, apple fritters or blueberry muffins, she said definitely blueberry. A happy sister-in-law makes me happy, so blueberry muffins she would have! I love a good muffin for breakfast. There are so many kinds you can make from a basic recipe, they are quick to prepare, and they make the house smell wonderful. Muffins also freeze well. Ask people that know me well and they will tell you I am a freezer junkie. I always make a large batch of muffins so I have plenty to freeze for later, which makes it easy for me to grab one before I head out the door for work. My freezer method for muffins and cupcakes is simple: write the and contents on a freezer bag, put muffins in a single layer in the bag and store flat in the freezer for up to two months.

This is the recipe I use for blueberry coconut muffins, veganized. My in-laws don’t need to modify their diets to be dairy-free nor egg-free, but they gobbled up these babies…every last crumb! For added coconut bliss, I spread my muffins with a schmear of Earth Balance Coconut Spread. So good!

Adapted from food.com

VEGAN BLUEBERRY COCONUT MUFFINS
Makes 24 muffins

1 Cup Sugar
1 Teaspoon Salt
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
3 Cups all-purpose flour OR 1 ½ cups all-purpose Flour + 1 ½ cups whole wheat pastry flour
1 Cup Shredded Coconut
1 1/2 Cup Non-Dairy Milk (I used a blend of coconut milk and soy milk)
2/3 Cup Canola Oil
2 Teaspoons Vanilla Extract
2 Cups Blueberries, Fresh or Frozen

Procedure:
1)      Preheat oven to 375 degrees. Line two 12-cup cupcake pans with paper liners. Spray with allergen-free baking spray.
2)      Whisk together sugar, salt, baking powder and soda, flour and coconut.
3)      In a separate bowl, mix non-dairy milk, oil, and vanilla.
4)      Pour the wet mixture into the dry mixture and mix just until combined.
5)      Fold in blueberries.
6)      Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full.
7)      Bake for about 20 minutes, or until an inserted toothpick comes out clean. Cool in pans 10 minutes. Remove from pans to cooling rack to cool completely.