Preheat oven to 375°F. Mix Rice bran with 3 tablespoons soy flour. Set aside.

Spray a 12-cup muffin tin with vegetable oil cooking spray. Evenly sprinkle the pan with the rice bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking.

In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. Then fold in the blueberries and fill the 12 muffins cups evenly with the batter.

Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. Remove from oven and let cool before refrigerating.

Serve warm with butter or cold with cream cheese.

* If you desire really sweet blueberries, sprinkle them with Splenda and gently mix up to 10 minutes before using in recipe.

APPROXIMATE NUTRITION INFORMATION PER MUFFIN (MAKES 12 MUFFINS):
177 Calories; 12g Fat; 8g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs