Blueberry Lemon Cupcakes

• 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

1. Preheat oven to 350*F. Blend the butter substitute, sugar, and applesauce together until creamy.
2. 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.
3. Add the lemon zest and lemon juice. Add blueberries and hand stir until evenly distributed through the batter.
4. Fill lined or greased cupcake tins 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

butter substitute, sugar, applesauce, flour, baking soda, salt, soymilk, lemon zest, lemon juice, fresh blueberries

Taken from www.food.com/recipe/blueberry-lemon-cupcakes-384812 (may not work)