|Eggs||3 , separated|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Blueberries||1⁄2 Cup (8 tbs) (frozen, thawed, unsweetened)|
|Cream of tartar||1⁄4 Teaspoon|
1. Preheat oven to 325Â° F. Use 12 muffin cups with nonstick finish or line muffin cups with paper liners.
2. Using electric mixer at high speed, beat egg yolks, 3 tablespoons of the sugar, the water and salt in large bowl until foamy and light in color. Using rubber spatula, gently fold in flour and blueberries.
3. Using electric mixer at high speed, beat egg whites and cream of tartar in another large bowl until soft peaks form. Add remaining sugar; beat 2 minutes longer.
4. Using rubber spatula, gently fold egg whites into blueberry mixture; fill muffin cups two-thirds full. Bake for 20 to 25 minutes or until golden brown. Remove from cups to wire rack to cool.