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.
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