• Preheat the oven to 210°C. Prepare a muffin tin with paper cups.
• In a bowl mix with an egg white whisker until the sugar dissolves. You can also use a stand mixer.
• Add eggs and whisk until fully combined. Add semi-fat curd cheese and vanilla extract. Whisk until combined. Add flour, and baking powder and give it a good stir until the flour disappears with a rubber spatula.
• In another bowl sprinkle a generous amount of flour over the blueberries. Add blueberries covered in flour to the batter. Fold in. Let the batter rest for 15 minutes.
• Bake for 5 minutes, then decrease the temperature to 180°C and bake for another 8-15 minutes. Keep an eye on the muffins and bake until they get brownish on top or until the toothpick comes out clean. Take out of the oven. Let cool completely.

Frosting

• In a bowl whip the whipping cream until stiff. In another bowl cream the mascarpone with icing sugar.
• Fold in the whipping cream and make sure it's well-corporated.
• Put frosting on top of the muffins and then add a tablespoon of blueberry jam on top.