Blueberry Walnut Muffin Recipe

Gabriel has been asking for some cupcake so I decided to make some blueberry muffins and call it "cupcake". I came across this recipe from PCC's website and I found with a few tweaks, the muffins are really moist and yummy. I was going to make it gluten free but I don't have any gluten free flours at home so I just used whole wheat pastry flour.
Here's the original recipe http://www.pccnaturalmarkets.com/pcc/recipes/double-apple-spice-muffins and below is the tweaked recipe.

• 2 cups whole wheat pastry flour
• 1/2 tsp baking soda
• 1 tsp baking powder 
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon cardamom
• 2 eggs
• 3/4 cup applesauce
• 1/3 cup butter/ coconut oil mix
• 3/4 cup whole milk
• 1 teaspoon vanilla
• 1/3 cup organic coconut palm sugar (unrefined, pure)
• 3/4 cup frozen blueberries
• 1/2 cup pecans

Preparations:

Preheat oven to 350° F.
In a large bowl, combine flour blend, cinnamon, ginger, cloves and cardamom.
In a smaller bowl, whisk together eggs, applesauce, oil, soy milk, vanilla and brown sugar. Make a well in the center of the dry ingredients. Add the wet ingredients and stir to combine. Let sit 5 minutes.
Gently stir in apples and walnuts, if desired. Line a muffin tin with parchment liners or grease well. Fill each muffin cup about 2/3 full.
Bake 18 to 22 minutes, or until an inserted toothpick comes out clean. Remove muffins from tin and cool on a rack.

Result:
I love it! Gabe loves it too. The muffins came out very moist, lightly sweet and super yummy!