Major's Favorite Blueberry Muffins

Major’s Favorite Blueberry Muffins

12 T. (1.5 sticks) earth balance soy free buttery spread

1 1/2 c. sugar

3 eggs

1 T. vanilla extract

1 cup so delicious plain coconut milk yogurt

1/4 c. milk substitute

2 1/2 c. white whole wheat flour

2 tsp baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 half-pints fresh blueberries (you can also use frozen!)

Preheat the oven to 350 degrees F.

In the bowl of a mixer with the paddle attachment, mix the butter and sugar until light and fluffy. With the mixer on low speed, add the eggs 1 at a time, add vanilla, coconut milk yogurt, and milk substitue. Next, add flour, baking powder, baking soda, and salt.  Be sure to mix thoroughly so everything gets evenly distributed (about 1-2 mins).  Fold in the blueberries with a spatula or spoon.

Spray the muffin tins with nonstick spray (check for your allergens first) or use paper cupcake liners.  Scoop the batter into the prepared muffin pans, filling each cup to the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Adapted from: http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe/index.html

Butterless Buttercream

Butterless Buttercream

 I currently follow this recipe, posted by the amazing allergy guru Sloane Miller.  Instead of doing it exactly her way though, I double the vanilla extract the recipe calls for, and I also add in ¼ tsp of almond extract!  This recipe is a SUPER hit with our family and friends!  People who have tried it and are very skeptical of dairy free recipes have called it “delicious” before!  Also, I usually use Crisco shortening.  Just be sure to not get the butter flavor.  I get the original flavor that comes in a blue canister!  Happy icing!