Soy Blueberry Muffins

Preheat oven to 400°F and line a muffin tin with paper cups or lightly grease the wells.

Whisk together all-purpose flour, soy flour, baking powder, cinnamon, nutmeg, and salt in a large bowl until evenly combined.

In a separate bowl, whisk light brown sugar, egg whites, soybean oil, vanilla soymilk, unsweetened applesauce, and vanilla extract until the mixture is smooth and well blended.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix, as lumps in the batter are acceptable.

Fold the fresh or frozen blueberries into the batter using a gentle hand to distribute them evenly throughout.

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake at 400°F for 22 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Allow the muffins to cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely before serving.