Non-Dairy Blueberry Muffins

I make a lot of recipes, both sweet and savory, that only call for egg yolks, so I always have plenty of egg whites to “recycle” in my refrigerator.

Today I would like to offer you these very soft non-dairy muffins prepared with only egg whites and with lots of blueberries to give more flavour.

• 64 g Type 2 light flour
• 50 g egg whites
• 50 g Sugar
• 15 ml Sunflower Oil
• 6 g baking powder
• 10 ml rice milk
• 50 g Blueberries
• qb Vanilla powder

• Muffin mold
• Electric mixer
• Paper baking cups
• Whip
• Ice cream scoop

Preheat the fan oven to 185°C.

Pour the egg whites into a bowl and beat them until stiff with an electric mixer. When they are ready, add the sunflower oil in a drizzle, continuing to beat.

Meanwhile, in another bowl, mix the dry ingredients (flour, sugar, baking powder, vanilla powder.)

Combine the dry ingredients with the egg whites and whisk together, add the rice milk and mix.

Add about half of the blueberries, mix with a spoon so as not to break them, divide the mixture into the 4 muffin cups, decorate the surface with the remaining blueberries which will then sink during cooking.

Bake the muffins and lower the temperature to 180°C, cook for 18 minutes until the muffins are golden brown on top.

Advice

• Muffins will keep for 2-3 days in an airtight container; it is not necessary to store them in the refrigerator;

• If you love muffins, try the chocolate and banana muffins or if you prefer them with just egg whites, try the rose-scented muffins.

If you liked the recipe and want to learn more or have any questions, I'll be happy to hear from you here:

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