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Blueberry Muffins

Blueberry Muffins
  • Duration
  • Cook Time
  • Prep Time
  • 36 ServingsServings


  • 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 cup Granulated sugar
  • 2/3 cup Vegetable shortening
  • 2 tablespoons Powdered sugar
  • 11/2 cups blueberries, fresh or frozen
  • 8 egg whites
  • 2 cups orange juice



1 Preheat oven to 400°F. Spray muffin pans with non-stick aerosol cooking spray.

2 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.

3 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.

4 Fold in blueberries.

5 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.


© 2010, Courtesy of United Soybean Board