These blueberry okara muffins are super soft and tender with a crunchy streusel topping. Loaded with loads of blueberries, these taste and smell incredible.
These blueberry okara muffins are extra yummy and loaded with plenty of fresh blueberries and a crunchy cinnamon streusel topping.
Why You Will Love This Recipe
You will love this recipe for blueberry okara muffins because:
- It is a delicious and easy way to use leftover soy pulp after making homemade soy milk.
- These muffins have a moist and soft texture and are light and fluffy.
- It is a simple recipe, with all the mixing done by hand.
- These are full of flavor, jam-packed with summer blueberries, and has a deliciously sweet and crunchy streusel topping.
- These are great for serving at breakfast or for enjoying as a snack.
- This recipe makes a small batch of six average size muffins.
Cost to Make
Estimated cost = $3.49 or $0.58 a muffin.
What is Okara?
Okara is a Japanese term for the soya bean pulp leftover after making soy milk or tofu.
It is high in fiber, calcium, protein, and other minerals, making it a healthy low-fat ingredient for many sweet and savory foods.
Fresh okara is available to buy in Japan, Korea, and China, but not so easy to get elsewhere unless you make soya milk or tofu.
If you make soya milk at home and want to know more about using okara, we have an informative article on What To Do With Soya Bean Pulp.
In the article we show you:
- How to cook raw okara
- How to store it
- How to dry it
- How to make it a powder
- and more
Or, read our What Is Okara? post to learn more about it.
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Fresh okara - you will need about ½ cup soy pulp. When making your soy milk, squeeze out as much milk from the soy pulp as possible. The soy pulp needs to look dry and not overly moist.
Flour - use plain all-purpose flour.
Baking powder and baking soda - these rising agents will make the muffins rise nice and tall as they bake.
Sugar - use white granulated sugar for the muffin batter and the crumble topping.
Egg - we use large eggs with an average weight of 56 grams (2 ounces).
Milk - use your preferred milk, dairy, or plant milk like soy milk, almond milk, or coconut milk.
Oil - use a mild-tasting oil like vegetable or canola oil.
Vanilla extract - for added flavor, we used 2 teaspoon vanilla, but you can use a little more or less depending on how much you like the taste of vanilla.
Blueberries - use fresh or frozen blueberries. If you are using frozen blueberries, add them to the batter while when still frozen.
Butter - for the best crumble topping, you need cold butter so keep it in the fridge until needed.
Cinnamon powder - for flavoring the crumble topping.
For this recipe, we used a 6-count muffin tin where each muffin hole has a ½ cup capacity.
If you can, try and use muffin liners that are non-stick because the muffins tend to stick to the regular ones making it difficult to remove.
If you can not buy them, make parchment liners with baking paper as we do.
These liners are quick to make and look nice around muffins and cupcakes like our gluten-free chocolate okara cakes.
These liners also have high sides, which helps make the muffins rise nice and tall during baking.
And because the liners are tall, you can fill the muffin holes to the top of the tin and not worry about the batter and crumble topping spilling everywhere during baking.
Preheat oven to 180°C (350°F). Line a 6-count muffin tin with non-stick muffin liners - see notes below.
Step 1 - Sift the flour, baking powder, baking soda, and salt into a large mixing bowl, and stir in the sugar.
Step 2 - In another large bowl or mixing jug, add the egg, okara, and ¼ cup milk and beat until well combined. Pour in the remaining milk, oil, and vanilla and mix well.
Step 3 - Make the crumble topping. In a small bowl, combine the sugar, flour, butter, and cinnamon and mix with a fork until crumbly. Put aside.
Step 4 - Pour the wet ingredients into the dry, add the blueberries and mix until just combined, don’t overmix the batter because the muffins will turn out tough.
Step 5 - Spoon the batter into the liners filling them to the top. Sprinkle with the crumb topping.
Bake for 15 – 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Remove from the oven, leave the muffins in the tin for 5 minutes and then transfer them to a wire rack to cool.
If you can, try and get muffin liners that are non-stick because the muffins tend to stick the regular ones making it difficult to remove without leaving them intact.
If you can not buy them, make parchment liners with baking paper as we do.
One blueberry okara muffin is a serving size.
Calories Per Serve
There are 362 calories in one of these muffins with a crumble topping, 18 grams of fat, and 9 grams of protein.
Serve blueberry okara muffins with:
- Vanilla yogurt
- Fresh fruit salad
- A drizzle of honey or maple syrup
- Spread with blueberry jam or a nut butter
- Freshly whipped cream in flavors like vanilla, maple syrup, or cinnamon.
- Or, serve them as part of a breakfast buffet on occasions like Christmas, Thanksgiving, or Easter.
Refrigeration – In cool climates, the muffins are okay to stay at room temperature overnight in an air-tight container.
Or you can keep them in the fridge in an airtight container for 3-4 days.
Freezing – these muffins freeze very well. Individually wrap, or bulk freeze in zip-lock bags or freezer-safe containers.
When you need them, remove as many as you need from the freezer and thaw.
Thaw them slowly on the kitchen bench for several hours, or do a quick defrost in the microwave oven.
If you like your muffins warm, warm them in the microwave oven for about 15-20 seconds or until you get them warmed to your liking.
These muffins are great for meal prepping because they keep fresh for several days when stored in a sealed container in the fridge. You can even freeze them for up to three months.
Yes, okara soy bean pulp is vegan.
Yes, you can use frozen blueberries in muffins. If using frozen blueberries, add them to the batter while still frozen.
Adding them frozen to the batter will reduce color bleeding and keeps them whole when mixing into the batter.
More Easy Recipes
Blueberry Okara Muffins with Crumble Topping
- 6-count muffin tin with ½ cup capacity holes
- Non-stick muffin liners with high sides- see recipe notes
- 120 grams (4.30 ounces, 1 cup) of all-purpose flour/plain flour
- 1 teaspoon (level) baking powder
- 1 teaspoon (level) baking soda
- ½ teaspoon salt
- 4 tablespoons sugar
- 1 large egg room temperature
- 80 grams (2.85 ounces, ½ packed) cup fresh okara
- 120 grams (4.3 ounces, ½ cup) of milk, dairy or plant milk
- 46 grams (1.65 ounces, ¼ cup) of vegetable oil
- 2 teaspoons vanilla extract
- 110 grams (3.95 ounces, ¾ cup) of fresh blueberries
- ¼ cup granulated white sugar
- 3 tablespoons (level) all-purpose flour/plain flour
- 30 grams (1 ounce, 2 tablespoons) butter, cold and cubed
- 1 teaspoon (level) ground cinnamon
- Preheat oven to 180°C (350°F). Line a 6-count muffin tin with non-stick muffin liners - see notes below.
- Sift the flour, baking powder, baking soda, and salt into a large mixing bowl, and stir in the sugar.
- In another large bowl or mixing jug, add the egg, okara, and ¼ cup milk and beat until well combined. Pour in the remaining milk, oil, and vanilla and mix well.
- Make the crumble topping. In a medium bowl, combine the sugar, flour, butter, and cinnamon and mix with a fork until crumbly. Put aside.
- Pour the wet ingredients into the dry, add the blueberries and mix until just combined, don’t overmix the batter because the muffins will turn out tough.
- Spoon the batter into the liners filling them level to the top of the tin. Sprinkle with the crumb topping.
- Bake for 15 – 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven, leave the muffins in the tin for 5 minutes then transfer to a wire rack to cool.