Blueberry muffins with blueberry frosting

These vegan, no-added sugar blueberry muffins with blueberry frosting make a perfect teatime treat for Mother's Day!

No-added sugar bakes don't tend to keep for long, but when they are this tasty, they won't hang around long!!!

Blueberry muffins with blueberry frosting 

Makes 12-18 muffins

You will need

100g dairy free spread
18g stevia 
2 egg equivalent (mix 2 tbsp oil, 2tbsp rice flour, and 4 tbsp almond milk in a bowl)
250g rice flour
2 tsp baking powder
125ml almond milk
120g frozen blueberries, defrosted

For the frosting
coconut cream from 2 cans coconut milk
4 tbsp blueberries (or for a smoother mix use the juice from the defrosted blueberries).

Cream the dairy free spread with the stevia.  Add the 'egg' mixture and the flour and mix.  Mix in the milk to obtain a batter then carefully fold in the blueberries.  Divide the batter between 12 cupcake cases.  Bake in a pre-heated oven at 180 degrees for 18 - 20 minutes.  Allow to cool.

To make the frosting whip the cream with the blueberries or blueberry juice in a high speed blender. Pipe or spoon the frosting onto the cupcakes.  

Happy Mother's Day!

Enjoy!