Lemon Blueberry Muffin-Cakes

These are a bit like a muffin, but sweet enough to be a cupcake. Whatever you call them, they have an amazing lemon flavor and are packed with juicy blueberries. Plus, with a minimal amount of oil and some whole wheat flour, they're both healthy and delicious. I had these on the table in just 30 minutes.

Lemon Blueberry Muffin-Cakes
makes 10 medium 

3/4 cup whole wheat pastry flour
3/4 cup unbleached ap flour
2 tsp baking powder
big pinch salt

2 Tbsp lemon juice
zest of 1 lemon
1/2 tsp cider vinegar
3 Tbsp oil
3 Tbsp applesauce
1 tsp vanilla 
1/4 cup non-dairy milk
1/2 cup sweetener (I used half agave, half maple syrup) 

1 cup blueberries (frozen work great)

Preheat the oven to 350. Sift the dry ingredients together. Whisk the wet together. Add the wet to the dry and stir until just combined. Fold in the blueberries. Bake for 20-25 minutes (mine took 24).

*Whenever I need a bit of applesauce, I peel and dice an apple, microwave it for a few minutes, and give it a quick blend. Also note that I am using this to replace half the oil, but feel free to use 6 Tbsp of vegetable oil if you aren't worried about the fat content.
**I recently discovered a brand called "If you care" that makes muffin tin liners. They're made from recycled paper, have a cute rustic look, and my muffins never stick to the lining. Highly recommended! They even come in a mini size.