Low-Fat Blueberry Cinnamon Muffins

• 1 large egg
• 12 cup sugar
• 12 cup applesauce
• 14 cup unsweetened almond milk
• 1 teaspoon vanilla
• 2 cups flour
• 12 teaspoon salt
• 12 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 34 cup blueberries (fresh or frozen)

1. Pre-heat oven to 375 degrees.
2. Spray 12 cup muffin tin with non-stick spray, set aside.
3. Beat egg and sugar until pale and fluffy.
4. Add applesauce, almond milk (or regular milk), and vanilla, mix well.
5. Stir in dry ingredients, flour, salt, baking soda and powder, and cinnamon, until just combined.
6. Be careful not to overmix batter.
7. Gently stir in fresh or frozen blueberries.
8. Spoon into prepared muffin tin, bake for 15-20 minutes or until golden brown and toothpick inserted in muffin comes out with very few crumbs attached.

egg, sugar, applesauce, unsweetened almond milk, vanilla, flour, salt, baking soda, baking powder, cinnamon, blueberries

Taken from www.food.com/recipe/low-fat-blueberry-cinnamon-muffins-461626 (may not work)