Soy Blueberry Muffins


Side Dish
Soy Blueberry Muffins

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    Servings and Ingredients

    1 ½ c. flour (may be all or part whole wheat)
    ½ c. soy flour
    2 tsp. baking powder
    ⅓ c. brown sugar
    ½ tsp. cinnamon
    1 c. soymilk
    2 egg whites
    2 tbsp. soy oil
    1 c. blueberries


    1. Preheat oven to 375 degrees.
    2. In large mixing bowl, stir together well the flour, soy flour, baking powder, brown sugar and cinnamon.
    3. In small mixing bowl, whisk together soymilk, egg whites and oil. Pour into dry ingredients and mix just until blended.
    4. Stir blueberries into batter. If using frozen berries, do not thaw first.
    5. Divide batter among 12 nonstick or lightly greased muffin cups. Bake at 375 degrees for 15 to 18 minutes, until golden and center tests done. Remove from pan immediately.
    6. Lemon Blueberry Muffins: Prepare as above, omitting cinnamon. Add finely grated peel of 1 lemon.

    Recipe Source:

    Iowa Soybean Promotion Board.