1 cup soy flour (or soy protein isolate)
3 cups all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2⁄3 cups granulated sugar
2⁄3 cups vegetable shortening
2 tablespoons powdered sugar
1 1⁄2 cup blueberries, fresh
8 egg whites
2 cups orange juice
Preheat oven to 400°F. Spray muffin pans with non-stick cooking spray.
In a large bowl, combine flours, baking powder, baking soda, salt, cream of tartar, and sugar. Stir until well blended.
With a pastry blender, cut in shortening until evenly distributed.
Rinse and drain fresh blueberries, pat to dry. Toss with powdered sugar and set aside. In a small bowl, beat egg whites and orange juice until blended.
Add liquid to dry ingredients, stirring only until moistened. Fold in blueberries.
Spoon batter, 1/4 to 1/3 cup per muffin, into prepared pans. Bake at 400° for 20 to 25 minutes. Take out of pan immediately. Cool on a wire rack.