Preheat the oven to 180°C.

Seperate the egg yolks from the whites. There must not be any yolk in the whites.

Add the yolks into a bowl and add 1 tablespoon of the vegan butter and coconut sugar. Whip with an electric mixer for about 10 minutes until creammy and fluffy.

In a seperate bowl whip the eggwhites for about 5-10 minutes with an electric mixer or standmixer until stiff. They should not be runny anymore.

In a pan melt the remaining margarine. Add the thyme and let it infuse it for about 2-3 minutes on medium high heat. Take off the heat and add in the blueberries. Combine well and let the blueberries burst a little bit.

In a bowl combine the 2 flours and the baking powder. Take a bit of the stiff eggwhites and the flour mixture one at a time and gently fold under the yolk mixture witha spatula (do not do this with a whisk or an electric kitchen machine!!). Repeat until everything is folded in.

For the blueberries, remove the thyme from the pan. Then remove the blueberries (only! Not the juices that are left in the pan!) and add it to the dough. Swirl it in gently.

Seperate the dough onto the muffin tins and bake in the oven. If you are meking 12 small muffins, bake for 18-20 minutes, if you are making 6 large ones bake for about 30 minutes. When they are done, sting into the muffin dough with a tooth pick. When it comes out clean, they are ready to be enjoyed! If not, bake a little longer.