The Blue-est Blueberry Coconut Muffins (Vegan)

My niece is coming over for a visit today!  She's bringing me a painting she made for me and I'm really excited about it. I thought these blueberry muffins might be perfect, since they are eggless, milkless, and butterless.  They do have wheat though, so next time I would substitute with a different flour (I found out after she doesn't eat wheat either).

This blueberry muffin recipe is adapted from a recipe I found here.

The Blue-est Blueberry Coconut Muffins (Vegan) 

INGREDIENTS:
2 cups flour (I used whole wheat)
2 teaspoons Baking Soda
1/4 teaspoon Salt
1/4 cup real maple syrup (can be substituted for sugar or omitted)
1 cup coconut flakes
1 cup orange juice
1/3 cup olive oil
1 teaspoon vanilla
1 tablespoon Apple Cider Vinegar
2 cups Fresh or Frozen Blueberries

DIRECTIONS:
Preheat the oven to 375F. Lightly grease a muffin tin (I used coconut oil). In a medium bowl, combine together flour, baking soda, salt and coconut flakes. When mixed, add in the frozen blueberries.  In a large bowl, combine the maple syrup, orange juice, oil, vanilla extract, and vinegar. Mix well. Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir. Fill the muffin tins about 2/3rds full.

Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes.  I cooked mine for 25 minutes.

Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.

I'm not vegan, so I served mine with butter and a little bit of orange marmalade.  Delicious!