Blueberry Muffins

2 cups flour

3/4 cup sugar

Pinch of salt

1 tbsp baking powder

1/4 cup margarine

1/2 cup unsweetened apple sauce

1 tsp vanilla

Drizzle maple syrup

1/2 cup soy milk

1 1/2 cup – 2 cups blueberries (fresh or frozen)

In a large bowl sift together flour, sugar, salt, and baking powder. Use a whisk to combine and add more air to the mixture.

In a separate bowl combine all remaining ingredients except blueberries. This will not become homogeneous; don’t worry if the margarine forms clumps.

Combine wet and dry ingredients and mix with rubber spatula until just moistened. This should form a soft, thick batter, do not over mix or tough chewy muffins will result.

Spread the dough in the bowl to give a large surface area. Sprinkle on all the blueberries and incorporate them to the dough with as few strokes as possible to avoid them getting smushed. Ideally you should be able to incorporate them in 3 spatula strokes. They’ll be less pretty but taste just as good if you don’t manage.

Spoon dough into lined muffin tins or silicon muffin pans (fill to 3/4) and bake at 350°F for 35 minutes. Check for done-ness with a toothpick.