Vanilla Cupcakes with Blueberry Frosting. (Dairy Free, Vegan).

Preheat oven to 375 degrees F. Place cupcake liners in a muffin pan.
Put the dry ingredients in a bowl, and whisk with a fork. Add melted vegan buttery spread and water and mix well by hand or with an electric mixer.
Pour the batter into the prepared muffin pan.
Bake at 375 degrees F for about 20-25 minutes, until the cupcakes golden brown.
Let the cupcakes cool completely before frosting them.

Place the freeze dried blueberries in a mini food processor, and process until they are ground up.
Put the ground blueberries in a fine mesh sieve over a bowl, and sift them so that any large chunks are left behind.
Mix the vegan buttery spread on medium speed in a mixing bowl. Add the powdered sugar, berry powder, and one tablespoon of non-dairy milk and continue to mix.
If the frosting is too thick, add a little bit more non-dairy milk until a spreadable consistency is achieved.
If you'd like to pipe the frosting onto the cupcakes, spoon the frosting into a piping bag that is fitted with an icing tip. I used a Wilton 1M tip. You can also spread the frosting onto the cupcakes with an offset spatula.
Frost the cooled cupcakes and enjoy!