• Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 45 min
  • Makes: 1 serving

Blueberry Soy Muffins


  • 1 cup Soy flour (or soy protein isolates)
  • 3 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1⁄2 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 teaspoon Cream of tartar
  • 2⁄3 cups Granulated sugar
  • 2⁄3 cups Vegetable shortening
  • 2 tablespoons Powdered sugar
  • 1 1⁄2 cup Blueberries,fresh or frozen (do not thaw)
  • 8 Egg whites
  • 2 cups Orange juice

Instructions for Blueberry Soy Muffins

Preheat oven to 400°F.Spray muffin pans with non-stick aerosol cooking spray.
In a large bowl,combine flours,baking powder,baking soda,salt,cream of tartar,and sugar.Stir until well blended.With a pastry blender,cut in shortening until evenly distributed.
Rinse and drain fresh blueberries,pat to dry.Toss with powdered sugar and set aside.If using frozen blueberries,do not rinse.In a small bowl,beat egg whites and orange juice until blended.Add liquid to dry ingredients,stirring only until moistened.
Fold in blueberries.
Spoon batter,1/4 to 1/3 cup per muffin,into prepared pans.Bake at 400° for 20 to 25 minutes.Turn out of pan immediately.Cool right side up on wire rack.

Nutrition Per Serving:

Calories 107
Fat 4.1g
Cholesterol 0g
Sodium 155.3mg
Carbohydrate 14.6g
Protein 2.8g

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