In large bowl, whisk together the all-purpose flour and soy flour. Keep soy-flour blend in sealable container and use in any recipe using all-purpose flour. Makes 8 cups.

Preheat oven to 400°F. Line a standard-size (2 ½ x 1 ¼-inch) muffin pan with paper liners, or spray with cooking spray.

In a large mixing bowl, whisk together 1¼ cups soy-flour blend, oats, brown sugar, baking powder, baking soda and salt.

Fold in blueberries and coat lightly with flour mixture.

In second mixing bowl, combine egg, soymilk and vegetable oil.

Add liquid mixture to dry mixture, stirring just until moistened. Do not overmix.

Portion batter into prepared muffin cups.

In a small bowl, combine topping ingredients. Top each muffin with the topping.

Bake until a wooden pick inserted in center comes out clean, 18 – 22 minutes. The internal temperature should register 200°F - 205°F on an instant-read thermometer. Transfer muffins from the pan to a wire rack. Serve warm or at room temperature.