Blueberry Okara Muffins

This Blueberry Okara Muffins recipe is simply delicious and a wonderful way to use okara, leftover soy bean pulp. Loaded with fresh blueberries and nutritious okara, these muffins are moist and fluffy and really easy to make. Serve the Blueberry Okara Muffins with butter or your favorite jam for a delicious breakfast treat or anytime snack.

Blueberry Okara Muffins - Fluffy, Moist Muffins! | recipe from runawayrice.com

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If you’re like me and make soy milk or tofu at home, you always have okara, soy bean pulp on-hand. Okara is nutrient-dense and mild-tasting making it the ideal ingredient to add to baked goods. It’s on my list of “sneaky” foods. These are healthy foods I sneak into my recipes and no one is the wiser 🙂

Okara / Soy Bean Pulp - Nutritious and Delicious, Don't Throw It Out! | recipe from runawayrice.com

If you’re not familar with okara, soy bean pulp, check out my earlier post: Okara / Soy Bean Pulp to read more about it. Okara is nutritious, delicious and really versatile!

This Blueberry Okara Muffins recipe is super easy, needing just a few fresh ingredients and some pantry staples: all-purpose flour, sugar, baking powder, salt, okara, eggs, soy milk, canola oil, vanilla extract and fresh blueberries.

Blueberry Okara Muffins - Fluffy, Moist Muffins! | recipe from runawayrice.com

To make these muffins gluten-free, substitute the all-purpose flour with sorghum flour or rice flour. I love Bob's Red Mill Gluten-Free All Purpose Baking Flour which is a blend of gluten-free flours.

For this recipe, I use fresh okara from a just-made batch of soy milk. The okara is moist and so the liquid ingredients in the recipe reflect this. If using dry okara, double the soy milk measurement.

This Blueberry Okara Muffins recipe is so easy and delicious. I hope you love it!

Whisk together the dry ingredients.

Blueberry Okara Muffins - Fluffy, Moist Muffins! | recipe from runawayrice.com

Combine the okara, beaten eggs, soy milk, vegetable oil and vanilla extract.

Blueberry Okara Muffins - Fluffy, Moist Muffins! | recipe from runawayrice.com

Mix until the batter is well-incorporated and smooth.

Blueberry Okara Muffins - Fluffy, Moist Muffins! | recipe from runawayrice.com

Add the dry ingredients into the wet ingredients, in thirds, and mix together. Don’t over-mix the batter. This will make the muffins tough and dense.

Blueberry Okara Muffins - Fluffy, Moist Muffins! | recipe from runawayrice.com

The batter should be thick.

Blueberry Okara Muffins - Fluffy, Moist Muffins! | recipe from runawayrice.com

Add the fresh blueberries. If fresh blueberries aren’t available, frozen ones work too. They do not need to be thawed. Just toss the frozen berries into the batter. Fold gently so you don’t smash the blueberries.

Blueberry Okara Muffins - Fluffy, Moist Muffins! | recipe from runawayrice.com

Use a large cookie scoop to transfer the batter into lined muffin cups.

Blueberry Okara Muffins - Fluffy, Moist Muffins! | recipe from runawayrice.com

Sprinkle the top with a bit more sugar. This makes the Blueberry Okara Muffins golden and adds a bit more sweetness.

Blueberry Okara Muffins - Fluffy, Moist Muffins! | recipe from runawayrice.com

Bake at 375 F (191 C) for 20-25 minutes or until golden. (This is a conventional bake.)

Blueberry Okara Muffins - Fluffy, Moist Muffins! | recipe from runawayrice.com

Remove the pan from the oven and let cool for 10 minutes. Transfer the muffins to a cooling rack.

Blueberry Okara Muffins - Fluffy, Moist Muffins! | recipe from runawayrice.com

Look at those gorgeous Blueberry Okara Muffins! The blueberries have a tarty sweet taste and the okara makes the muffins fluffy and moist. One of my favorite ways to enjoy the muffins is topped with a pat of butter. Delish!

Blueberry Okara Muffins - Fluffy, Moist Muffins! | recipe from runawayrice.com

Blueberry Okara Muffins

Blueberry Okara Muffins - Fluffy, Moist Muffins! | recipe from runawayrice.com

 

Blueberry Okara Muffins - Fluffy, Moist Muffins! | recipe from runawayrice.com
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Blueberry Okara Muffins

Course: Breakfast, Dessert, Snack
Cuisine: American, Asian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 187 kcal
Author: Trang

This Blueberry Okara Muffins recipe is simply amazing and a wonderful way to use okara, leftover soy bean pulp. Loaded with fresh blueberries and nutritious okara, these muffins are moist and fluffy and really easy to make. Serve the  Blueberry Okara Muffins with butter or your favorite jam for a delicious breakfast or anytime snack.

Ingredients

Instructions

  1. Preheat the oven to 375 F (191 C). Prepare a 12 cup muffin pan with paper liners.

  2. In a medium bowl, combine the all-purpose flour, sugar, baking powder and salt.

  3. In a large bowl, combine the okara, beaten eggs, soy milk, canola oil and vanilla extract.

  4. Add the dry mixture to the wet mixture, in thirds, and combine until incorporated. Do not over-mix the batter.

  5. Add the fresh blueberries and gently mix together.

  6. Using a large cookie scoop, transfer the batter into the lined muffin cups.

  7. Sprinkle the muffin tops with the remaining 2 Tbsp sugar.

  8. Bake for 20-25 minutes or until a toothpick inserted into the muffins comes out clean.

  9. Increase the oven temperature to 400 F (205 C) and bake for 3-5 minutes or until the muffin tops are golden.

  10. Remove from the oven and let cool for 10 minutes. Transfer the muffins to a cooling rack.

  11. Enjoy the muffins warm or at room temperature with butter or your favorite spread.

  12. Store the muffins in an air-tight container and enjoy within 3-4 days. Refrigerate for up to 2 weeks. Freeze for up to 2 months.

Notes, Tips & Tricks

  • Use frozen blueberries if fresh ones aren't available. Add the frozen blueberries directly to the batter. Do not thaw or the juice will turn the muffins blue.
  • For a gluten-free option, substitute the all-purpose flour with sorghum flour, rice flour or gluten-free baking flour.

Nutrition Facts
Blueberry Okara Muffins
Amount Per Serving
Calories 187 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Cholesterol 31mg 10%
Sodium 19mg 1%
Potassium 129mg 4%
Total Carbohydrates 26g 9%
Sugars 14g
Protein 3g 6%
Vitamin A 1.8%
Vitamin C 2.3%
Calcium 5.4%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.

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6 Responses to Blueberry Okara Muffins

  1. Liu July 13, 2018 at 8:41 pm #

    Hi Trang,

    Since I don’t know where I can purchase okara, do you think I can substitute okara with light cream cheese?

    • Trang July 16, 2018 at 10:37 am #

      Hi Liu,
      Okara is commonly sold in the Japanese markets. I haven’t tried substituting okara for light cream cheese but it sounds delicious. I think it’s worth a go! If you make it this way, please stop back to share your results. Good Luck!

  2. Hoa July 12, 2018 at 6:32 pm #

    Thanks you co Trang, this recipe is easy to make nutritious and delicious! Thanks again co Trang!

    • Trang July 12, 2018 at 9:30 pm #

      Hi Hoa,
      I am so glad you like this recipe. These muffins are nutritious and delicious. Enjoy the recipe! 🙂

  3. Lynn July 8, 2018 at 2:59 pm #

    Hi Trang, good to try how to baked okra muffins came out pretty good. Do you know how to cook (Nuoc Sam giai khat) for summer because the weather too hot. Thanks for posted up.

    • Trang July 8, 2018 at 3:56 pm #

      Hi Lynn,
      I am glad to hear you like the Blueberry Okara Muffins recipe. I will add nuoc sam to the list for upcoming recipes. It so refreshing and would be perfect for this hot, hot weather! Stay cool! 🙂

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