Oh the things I do for my friends... Believe it or not, these little cakes do not contain any gluten, dairy, eggs, or soy! And yes, they are edible and actually quite tasty - I thought the texture was a little off, but for someone who can't eat the real thing, it's about as close as you can get! I started with the Joy of Cooking's standard blueberry muffin recipe and substituted egg-replacer for the eggs, Bob's Red Mill Gluten-Free All Purpose flour for the flour, water for milk (I should really use hemp milk next time), and huckleberries for blueberries ...I also tweaked the ratios slightly so the dough was the right consistency with all the substitutions. I greased the muffin pans with coconut oil, which made the muffins incredibly easy to get out of the pan - something I'm going to do more often! The frosting is coconut oil with lots of powdered sugar and some pink food coloring, then I sprinkled granulated sugar and grated coconut on top.