Blueberry muffins

1/2 cup Earth Balance non-dairy, non-soy butter substitute
1 cup white sugar
1/2 cup no sugar added applesauce
1 Tsp Vanilla
2 Tsp Baking Powder
1/2 Tsp Salt
2 1/2 cups fresh preferably organic blueberries
2 cups all-purpose flour
1/2 cup Rice Milk
1 Tsp white sugar for dusting the tops

Preheat oven at 375 degrees. Cream butter substitute and sugar in a large bowl. Next add the applesauce and blend well. Then add the vanilla, baking powder, salt and blend well. Then add the flour and mix well. Fold in the pre-washed fresh blueberries. Using a cupcake/muffin scooper scoop even mounds into pre-lined cupcake/muffin pan. This recipe will fill approximately 15 cupcake/muffin liners. Sprinkle the tops of the muffins with the Tsp of sugar, you wont use all of it. Bake in oven at 375 degrees for 20-25 mins. Check with a toothpick when done. The toothpick will come out clean when they are ready. Let cool completely before serving. Enjoy!!!