Place cupcake paper cups into microwave-proof containers such as soufflé cups.

Mix flour, cornmeal and baking powder. Set aside.

In a microwave-proof bowl, place butter and cover with plastic wrap. Heat in microwave on High power for 20 to 40 seconds. Remove bowl and set aside.

Mix Tofu until smooth in a food processor. Add egg and melted butter. Mix well and transfer to a bowl.

Add flour and cornmeal mixture to the Tofu and egg mixture. Mix well. Pour equal amounts into cups and top with blueberries. Cover lightly with plastic wrap. Place cups around the turntable Imake sure the middle of the turntable is empty), and heat in microwave for 3 to 6 minutes on High power. Serve with maple syrup.

NOTE: This recipe is based on a microwave wattage of 800 to 1200 watts. Please adjust your cook time to your oven's wattage.