These came out quite tasty although not nearly as sweet as I expected for a muffin. I had fresh blueberries that were very ripe - on the verge of spoiling - that I wanted to use up. I ended up using a little more than a cup of blueberries. For the half cup sugar, I used mostly coconut sugar (low glycemic index) with a few tablespoons of stevia. For the applesauce, I used unsweetened blueberry flavored applesauce which I happened to have on hand. The muffin texture is delightful, and they burst with flavor due to the very ripe blueberries. If I had used sweetened applesauce, they may have had a sweeter flavor, but I actually prefer the lower sweetness... hot with real butter. (With no butter or oil in the recipe, I don’t feel too guilty slathering a hot muffin with butter.) Next time I will consider dipping the tops in turbinado sugar as soon as they come out of the oven. (In my experience, adding the large grains of sugar prior to baking makes a mess all over the muffin pan, and it doesn’t produce a carmelized crown; the sugar just kind of melts into the muffin as it bakes. Pressing the hot muffin into the sugar gives a bigger crunch and flavor explosion for the same small amount of added sugar.) I will definitely follow this recipe again since it has no fat, has less sugar than most other recipes, and yet doesn’t taste at all like a diet baked good.