2 cups flour
1 tsp salt
1 1/2 tsp baking soda
1 1/4 cup granulated sugar
1/4 cup veggie oil
2 Tbsp EatPastry cookie dough (I used chocolate chip without chips)
3 tsp vanilla extract
1/2 cup applesauce (unsweetened)
1/2 cup almond, soy, or coconut milk
2 cups blueberries (I used 1 cup fresh and 1 cup frozen just 'cause I ran out of fresh)
Set oven to preheat at 350 F.
In a mixing bowl combine all the ingredients except the blueberries starting with the flour.
Mix on a mixer, a hand held beater, or a wisk if you don't have either of those.
Fold in the blueberries once all is combined.
Don't over mix, it'll make the muffins tough.
Fill muffin cups halfway and bake for about 25 minutes until knife/toothpick comes out clean.