These are great muffins with blueberries but also fabulous with cranberries .Vegetarian Times
My main alteration of the recipe is to use frozen blueberries or cranberries. They hold the shape and flavor well when baking and don't bleed color into the dough.
1/4 cup soy margarine
1/2 cup unsweetened applesauce
1/2 tsp. salt
1 cup granulated sugar
2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. vanilla extract
1/2 cup soymilk
2 cups fresh frozen blueberries
Preheat oven to 350F. Use vegetable shortening to grease the muffin pans.
Mix all ingredients together in mixing bowl. Spoon into muffin cup.
Bake 35 minutes, or until tops are firm. Cool slightly on rack.