Sort out the blueberries, rinse and drain them, put them in a large enough bowl and cover with flour (1). For the dough, sift the remaining flour (2) into a large enough bowl. Add the sugar, salt, baking powder and baking soda and mix everything together thoroughly with a whisk. Pour the buttermilk into a large baking bowl. Add the oil, eggs and vanilla and stir thoroughly.
Gradually add the flour mixture and stir everything together just until the flour is completely incorporated. At the end, carefully fold in the blueberries.
Preheat the oven to 200 °C. Grease the cavity of a muffin pan or use paper cups. Divide the batter evenly among the muffin cups and sprinkle with the flaked almonds. Bake for about 25 minutes.
* Sugar: You can use fructose or the same mass of table sugar, which according to the dietary recommendations of recent years is also allowed to diabetics in small quantities. This does not change the calorie and carbohydrate information of the recipe.
Egg white : 4 grams
Bread units : just under 1 1/2
Other : 17g
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