Preheat the oven to 400 degrees F (200° C). Grease a 24-mini muffin pan.
In a small bowl, add the egg, oil, milk, applesauce and vanilla extract. Whisk well.
In a large bowl, add the flour, sugar, baking soda, baking powder, salt and orange zest. Mix to combine.
Add the wet ingredients to the dry ingredients and mix only until combined.
Fold in half cup of blueberries.
Spoon the batter into the muffin tin, filling each about 3/4 of the way. Top with the rest of the blueberries and sparkling sugar if using.
Bake at 400°F for 10 to 11 minutes or until fully cooked. Test with a toothpick for readiness.
You can use the same recipe and make about 10 regular sized muffins. In this case, bake for 15 to 18 minutes or until ready.
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