2tspnatural coconut extractcan sub vanilla extract
2cups280 g frozen blueberries (not thawed)
Instructions
Preheat oven to 350ºF/177ºC.
Line a muffin pan with cupcake liners.
In a large mixing bowl, whisk together dry ingredients until combined.
In a medium mixing bowl, whisk together wet ingredients (except for egg whites and blueberries) until combined.
Pour the wet ingredients into the large mixing bowl with the dry ingredients and whisk until combined.
Whip egg whites in a stand mixer or using a hand mixer until stiff peaks form. In order to get the whites to whip correctly, make sure that your bowl doesn't have any greasy residue and that your egg whites are at room temperature.
Gently fold egg whites into the batter until just a few white streaks are left.
Pour in frozen blueberries and stir immediately so that they don't stick together. Stir the batter just enough to evenly distribute the blueberries, but not too much or you'll lose the fluffiness from the egg whites.
Spoon the batter into the muffin pan, distributing evenly. Fill them all the way to the top. You will probably have a little batter left over at the end.
Bake on the center rack for 25-30 minutes or until a toothpick comes out clean.
These can be stored at room temperature for about a day, then store in the fridge. If there are any leftover at that point, there is ;)