Ingredients

• 2 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.5 cups white sugar
• 2 tablespoons white sugar
• 0.5 cups unsweetened applesauce
• 0.5 cups vanilla soy yogurt
• 0.25 cups vegetable oil
• 2 teaspoons vanilla sugar
• 1 teaspoon vanilla extract
• 1.75 cups fresh blueberries
• 2 tablespoons brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
3. 3 Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition per serving