Vegan Blueberry Cupcakes

I made these awhile back for Independence Day (sorry there are no pictures, I guess I accidentally deleted them, but they were iced with red, white, and blue icing and patriotic sprinkles!). Half the batch was blueberry, and the other half was blueberry chocolate chip! They were delicious; everyone in my boyfriend's giant family loved them and didn't know or care that they were vegan.

Booberry Cupcakes!

1/2 c vegan butter (or I used Crisco, because it's cheaper and tastes the same)
1 1/4 c sugar
1/4 c applesauce
1/4 c soy yogurt (whatever flavor you want, you won't notice the taste)
2 c flour
1/2 tsp salt
1/2 c soymilk
2 tsp baking powder
1 1/2 c blueberries
1/2 c chocolate chips (optional)

Preheat oven to 375.

1. In a large bowl, cream together butter/Crisco and sugar.
2. Add applesauce and yogurt.
3. In a separate bowl, sift together dry ingredients.
4. Add dry ingredients to the wet, stir until just combined.
5. In a separate bowl, mash 1/2 c of the blueberries. Add the mashed boobers and the whole boobers to your batter.
6. Fill cupcake tins to 3/4 full.
7. Bake for 25-30 mins. Let completely cool before you frost!