Vegan Blueberry Muffins - cooking recipe

Ingredients
    2 cups all-purpose flour
    2 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup white sugar
    2 tablespoons white sugar
    1/2 cup unsweetened applesauce
    1/2 cup vanilla soy yogurt
    1/4 cup vegetable oil
    2 teaspoons vanilla sugar
    1 teaspoon vanilla extract
    1 3/4 cups fresh blueberries
    2 tablespoons brown sugar
Preparation
    Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
    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.
    Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
    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.

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