- 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.