Blueberry Corn Muffins

 

1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup Soy Milk
1/4 cup vegetable oil
2 tbsp apple sauce 
1 1/2 cup  Blueberries


Directions
Heat oven to 400 F. Combine dry ingredients. Make a well and Stir in milk, oil and egg replacement, mixing just until dry ingredients are moistened. Pour batter into 12 greased or paper-lined muffin cups and stick in Blueberries. Bake 15 to 20 minutes or until golden brown.
Number of Servings: 12 I like to top my blueberry with a dairy free whipped cream..  YUMMERS!