Separate the eggs and whip the egg whites with salt until stiff peaks form.
Mix the yolks with the soft, room-warm butter and the sugar until a foamy mass is formed.
Combine the remaining dry ingredients (flour, baking cocoa and baking powder), add to the fluffy beaten yolk-sugar-butter mixture and then gently stir in. Add the red wine to the dough and mix well.
Finally, fold the snow into the almost-finished muffin mixture and divide the batter among the muffin cups.
Wash the blueberries, pat dry and press three berries per muffin lightly into the batter. Bake the muffins at 180 °C for approx. 30 minutes at top/bottom heat. After baking, allow the muffins to cool completely. Meanwhile, roughly chop the almonds and melt the white chocolate for decoration.
Spread the top of the cooled muffins with the melted chocolate and garnish with the remaining blueberries, chopped almonds and lemon balm leaves.
The quantity makes about 12 muffins.
