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Preparation: Weigh the ingredients and place in a bowl.
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If possible, place the sugar closer to the edge.
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Weigh out and prepare the remaining ingredients.
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Thaw out the frozen berries.
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Preheat the oven.
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Meringue: Whip the meringue in a small bowl until stiff peaks form that don't fall out from the bowl even when held upside down.
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If you can cleanly take some of the sugar (without it being mixed with the other ingredients), add a little bit to the meringue.
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Making meringue usually takes time but since it's just 1 egg white, it will surprisingly whip up quickly when using a whisk.
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Mix: Use the whisk used to make the meringue to combine the ingredients well.
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If any juice is released from the berries, add that to the batter as well.
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After the ingredients have been mixed, sift in the flour.
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Place the berries on top and mix them in.
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Stop mixing before the flour is completely mixed in.
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Add in 1/3-1/2 of the meringue and mix using cutting motions until the flour has been mixed in completely.
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Don't knead it.
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It will surprisingly combine quite thoroughly by using cutting motions.
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Once the ingredients have all been mixed together, pour it into the bowl with the meringue and use cutting motions until the meringue is blended in thoroughly.
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Don't crush the meringue while doing this!
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!
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Bake: Pour into the muffin cups and bake in a preheated 170C for 25-30 minutes.
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Once they have become lightly browned and a skewer is removed without any batter sticking to it, they are done.
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Here's the cross-section the next day.
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I used a pinch of baking soda for these.
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I microwaved the frozen blueberries for a very short time (about 10 seconds).
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Since the yogurt has no scent, it's the secret ingredient.
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If you want to increase the fluffiness, use baking powder and egg whites.
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See the next step for details.
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Very Fluffy Healthy Cocoa Muffins using 1 Egg White..
