Blueberry Lemon Cupcakes - cooking recipe

Ingredients

1/2 cup earth balance butter substitute
1 cup sugar
2/3 cup applesauce
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup soymilk
1 tablespoon lemon zest
1 tablespoon lemon juice
1 cup fresh blueberries

Preparation

Preheat oven to 350*F. Blend the butter substitute, sugar, and applesauce together until creamy.
Mix the flour, baking soda, and salt together in a separate bowl. Add dry mixture to the butter mixture, a little at a time, alternating with the soy milk.
Add the lemon zest and lemon juice. Add blueberries and hand stir until evenly distributed through the batter.
Fill lined or greased cupcake tins 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.