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Blueberry Streusel Muffins

Blueberry Streusal Muffins

Soy flour and vanilla soy milk are used in this wonderful version of Blueberry Streusel Muffins.


1-1/2 cup all purpose flour
1/2 cup soy flour
2 teaspoons baking powder
2/3 cup brown sugar
1/2 teaspoon cinnamon
1 cup vanilla soy milk
2 egg whites
2 tablespoons vegetable oil
1-1/4 cup fresh or frozen, unthawed blueberries

Streusel Topping:
1/2 cup all purpose flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons margarine


Preheat oven to 375 degrees. In large mixing bowl, stir together flours, baking powder, sugar and cinnamon. In a small bowl, whisk together the soymilk, egg whites and oil. Pour into dry ingredients and mix just until blended. Gently fold blueberries into batter. Divide batter among 12 lightly greased or paper lined muffin cups.

Prepare streusel topping by mixing flour, brown sugar and cinnamon in small bowl; cut in margarine with pastry cutter or fork until mixture is crumbly. Top with streusel mixture. Bake at 375 degrees for 15 to 18 minutes or until golden and toothpick inserted in center comes clean. Remove from muffin tins immediately onto cooling rack.

Blueberry Muffins

Nutrition Information

Recipe makes 12 muffins.
Serving size: 1 muffin
Calories: 211; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 129mg; Carbohydrates: 37g; Protein: 4g

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