Vegan Blueberry Muffins

These are delicious! From "The Garden of Vegan" by Tanya Barnard & Sarah Kramer.

• Ready In: 30 mins
• Serves: 6
• Yields: 6 muffins

Ingredients

• 1  cup soymilk
• 1  cup rolled oats (or oats)
• 1  cup flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 cup applesauce
• 1⁄4 cup olive oil (or oil)
• 1⁄2 cup artificial sweetener (stevia, or sugar if you're not vegan)
• 1  cup frozen blueberries

Directions

1. Preheat oven to 400 degrees F.
2. In a medium bowl, stir together soy milk and oat flakes.
3. Set aside for 10 minutes.
4. In a large bowl, stir together the flour, baking powder, baking soda, and salt.
5. Stir in the applesauce, sweetener, oil, and oat mixture.
6. Gently stir in the blueberries and spoon into lightly greased or oiled muffin tins.
7. Bake for 20-25 minutes, or until inserted toothpick comes out clean.