April 14, 2012

okara blueberry-corn muffins

I like this blueberry muffin recipe much more than its predecessor. It has a much better texture, and I like that it's sweetened with maple syrup, which gives it a subtler sweetness.

okara blueberry-corn muffins

In a bowl, mix together
1 cup all-purpose flour
2/3 cups whole wheat pastry flour
1/3 cup corn meal
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt

until ingredients are thoroughly combined.

In a separate bowl, whisk together
8 oz. okara (approximately 1 cup)
1/3 cup canola oil
2/3 cup maple syrup
2/3 cup soy milk
2 tsp. apple cider vinegar
2 tsp. vanilla

until oil has been emulsified.

Add the wet ingredients to the dry ingredients and combine until "just mixed." Then fold in
1 cup blueberries

Fill the cups of a lightly oiled 12-muffin tin with the batter. Bake at 350 degrees Fahrenheit for 25-27 minutes. Allow muffins to cool for 10-15 minutes before removing from tin.


  1. These are delicious.

  2. This looks so good. Do you know if it has to use the pastry flour, or will regular whole wheat or all-purpose flour work as well?

    1. I have always used whole-wheat pastry flour interchangeably with all-purpose flour, so it should work for you. Regular whole-wheat would also work, but it generally has a "heavier" feel to it, so it depends on how averse you are to that.

  3. Should I dry the okara? Or can I use it fresh

    1. I don't dry it -- I just use it straight from the soymilk machine, drained but still moist.

  4. Thanks for the great recipe! I use it all the time with whole wheat pastry flour.