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.
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.
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.
Combine the okara, beaten eggs, soy milk, vegetable oil and vanilla extract.
Mix until the batter is well-incorporated and smooth.
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.
The batter should be thick.
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.
Use a large cookie scoop to transfer the batter into lined muffin cups.
Sprinkle the top with a bit more sugar. This makes the Blueberry Okara Muffins golden and adds a bit more sweetness.
Bake at 375 F (191 C) for 20-25 minutes or until golden. (This is a conventional bake.)
Remove the pan from the oven and let cool for 10 minutes. Transfer the muffins to a cooling rack.
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
Blueberry Okara Muffins
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.
Preheat the oven to 375 F (191 C). Prepare a 12 cup muffin pan with paper liners.
In a medium bowl, combine the all-purpose flour, sugar, baking powder and salt.
In a large bowl, combine the okara, beaten eggs, soy milk, canola oil and vanilla extract.
Add the dry mixture to the wet mixture, in thirds, and combine until incorporated. Do not over-mix the batter.
Add the fresh blueberries and gently mix together.
Using a large cookie scoop, transfer the batter into the lined muffin cups.
Sprinkle the muffin tops with the remaining 2 Tbsp sugar.
Bake for 20-25 minutes or until a toothpick inserted into the muffins comes out clean.
Increase the oven temperature to 400 F (205 C) and bake for 3-5 minutes or until the muffin tops are golden.
Remove from the oven and let cool for 10 minutes. Transfer the muffins to a cooling rack.
Enjoy the muffins warm or at room temperature with butter or your favorite spread.
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.
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