In a large bowl, whisk flour, cinnamon, ginger, baking soda, and baking powder together.
Add applesauce, sugars, extract, and non-dairy milk. Mix until jut combined, adding a little extra non-dairy milk if necessary.
Gently fold in blueberries
Transfer to a 9 x 9 greased or nonstick pan (or, as I did, a cupcake/muffin pan).
Sprinkle top(s) with brown sugar and bake 30-35 minutes, or until an inserted toothpick comes out clean.
I used date sugar in place of raw sugar, which may have impacted the taste/sweetness a bit. I’m not sure, as this was my first time trying out date sugar. I bought it a few weeks ago and have been waiting to try it, so I figured Why not! The conversion for this recipe was 3 tbsp date sugar instead of 1/4 cup raw sugar.
All in all, a pretty good recipe. Next time, I’m going to try out a blueberry oat muffin recipe!