Coat standard-size nonstick muffin pan with cooking spray. Mix all-purpose flour, soy flour, soy protein isolate, baking powder, cinnamon and salt in large bowl. Beat egg whites until frothy in separate bowl. Add the soy milk, honey, vegetable oil and vanilla to egg whites. Pour wet mixture into dry; stir just to blend. Fold in blueberries. Divide batter evenly among muffin-pan cups (1/3 cup per muffin).
Bake in 400°F oven for 18 to 22 minutes or until browned.