Lemon-blueberry muffins

  • 2 1/2 C. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 Tbsp. corn starch
  • 2/3 C. sugar
  • 1 C. unsweetened applesauce
  • 1/2 C. canola oil
  • Juice and zest of two lemons
  • 1 tsp. vanilla
  • 1/2 C. soymilk
  • 2 C. fresh blueberries

Preheat oven to 350 F.

Sift the dry ingredients, except for the sugar and lemon peel, into a large mixing bowl.

Pour the sugar, the lemon peel, and the wet ingredients into a smaller bowl and stir until the sugar begins to dissolve.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Fold in the blueberries. 

Bake 20-25 minutes in lined muffin tins, until a toothpick test comes out clean.