My You tube Recipe Channel→ Fumie's Recipe https://youtu.be/UE6JkQob9v0

Take out frozen blueberries from the freezer and set them aside. (You can replace them with fresh blueberries.) Chop the walnuts and set them aside. Preheat your oven to 200℃ / 392 F.

Cream unsalted butter until smooth. Add cane sugar in 3 parts and mix well each time. Use an electric hand mixer to beat it on low speed for 2 minutes.

Put an egg in another small bowl and beat it lightly until watery. Put the bowl in 50℃ / 122 F hot water and stir the egg to warm until body temperature. (If you mix water and boiling water in the same ratio, it reaches about 50℃ / 122 F.)

Add the egg to the mixture in 5 parts. Beat it until well combined and smooth each time. The mixture should become like a smooth cream.

Add vanilla oil and mix well. Add ground almonds. Use a spatula to mix until smooth while crushing lumps.

Add half of the soy milk and fold to mix roughly 10 times. Sift the cake flour and baking powder over the mixture.

Fold to mix about 10 times. Add the remaining soy milk and mix until you don’t see flour left.

Add blueberries and fold roughly. Pour the batter into paper-lined muffin pan cups. Top with blueberries and walnuts and press lightly.

Lower the oven to 180℃ / 356 F and bake for 25-30 minutes until golden brown. Take it out of the oven and let it cool for 5-10 minutes, then take it out from the pan and let it cool on a rack. If you don't eat it right away, wrap it with cling wrap while it's slightly warm.