If you like blueberries and you like coconut, well…this is a great combination!

2 cups flour

1 cup sugar

1 tablespoon baking powder

½ teaspoon baking soda

3 eggs

¾ cup soy milk

¼ cup lime juice

3 tablespoons canola oil

2 teaspoons vanilla (eliminate 1 teaspoon if you use vanilla soy milk)

1-1/4 cups blueberries (fresh or frozen)

1/3 cup shredded coconut

3 tablespoons brown sugar

Preheat oven to 425 degrees. Line 12 large muffin cups with paper liners.

In a large bowl, stir together flour, sugar, baking powder and baking soda. In a separate medium-sized bowl, whisk together eggs, soy milk, lime juice, oil and vanilla. Add to dry ingredients and stir until just moistened. Gently fold in blueberries. Pour better into prepared muffin cups. In a small bowl, mix together coconut and brown sugar. Sprinkle over the muffins. Bake for 20 minutes, until golden brown. Cool 5 minutes before removing from pan.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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