Preheat oven to 400°.
Combine flour, ZSweet, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium mixing bowl.
Combine light soy milk, applesauce, egg and lemon zest mix well with a whisk.
Add flour mixture to liquid mixture; stir with a large spoon until moist (don’t over mix).
Gently fold in blueberries.
Spoon batter into 12 muffin cups coated with cooking spray.
Bake uncovered for 20 minutes or until you can poke with a tooth pick and it comes out clean.
Place on a wire rack to cool.