Blueberry Flax Muffins


1 cup whole-wheat pastry flour
¾ cup soy flour blend
½ cup brown sugar, packed
¼ cup flax seed meal
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1½ cups blueberries
1 cup buttermilk
½ cup vegetable oil
1 egg
1 teaspoon vanilla

Streusel Topping:
2 tablespoons soy flour blend
2 tablespoons brown sugar, packed
1 tablespoon vegetable oil


Combine whole-wheat pastry flour, soy flour blend, brown sugar, flax seed meal, baking powder, baking soda and salt in large mixing bowl. Carefully stir in blueberries and coat with dry ingredients. In separate mixing bowl whisk buttermilk, vegetable oil, egg and vanilla. Add to dry ingredients and mix just until blended. Spoon into greased or paper-lined muffins cups filling ¾ full. Mix Streusel Topping ingredients and sprinkle over muffins. Bake 18 to 22 minutes at 375 degrees until done when inserted with wooden pick. Remove from pan to cool. Makes 12 muffins

**Soy Flour Blend**
7 cups all-purpose flour
1 cup soy flour
Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient. Makes 8 cups blended flour