Blueberry Harvest Soy Muffins

Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin or line with paper liners.

Combine the soy protein powder, flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix well.

Whisk together the orange juice, eggs, and oil in another bowl. Add the orange juice mixture to the flour mixture, mixing just until combined.

Fold the blueberries into the batter. Fill the greased muffin cups 2/3rds full of the blueberry batter. Place the muffin tin in the oven and bake at 400 degrees for 20 minutes.

Remove the muffin tin from the oven and let the muffins cool for 5 minutes in the tin, then remove the muffins to a wire rack to cool completely. Store the cooled muffins in an airtight container.