Boosted Blueberry Muffins



  • 1 1/2 cups whole wheat pastry flour
  • 3/4 cup soy flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup maple syrup
  • 1/4 cup soft silken tofu
  • 3/4 cup soymilk
  • 2 1/2 Tbs. canola oil
  • 1/2 cup blueberries


  1. Preheat oven to 375F. In medium bowl, combine flours, baking powder and salt; mix. In bowl of food processor or blender jar, combine maple syrup, tofu, soymilk and oil; process until smooth. Add tofu mixture to flour mixture; stir until just moistened. Fold berries into batter. Fill 12 lightly oiled muffin cups 2/3 full. Bake until toothpick inserted in center of muffins comes out clean, about 25 minutes.