Preheat the oven to 190ºC and prepare a tray for muffins with muffin baking cups. Sift the flour, baking soda and salt in a large bowl.
Add six tablespoons of sugar and mix it well. In another bowl, beat the egg whites. Add the olive oil, yogurt and vanilla extract and mix well. Add the mixture of dry ingredients.
Wash the blueberries and add a pinch of flour to avoid that they all go to the bottom of the muffins. Add the blueberries to the mixture and incorporate them by folding them, avoid handling them too much so that they do not break.
Distribute the mixture in the paper muffin cups, filling them only 2/3 full. Sprinkle the remaining sugar over the muffins.
Bake for 25 minutes or until they have risen well and begin to brown. Take them out of the baking tray and let cool.
Servings 8