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Flourless Almond-Blueberry Muffins

['2 1/2 cups almond meal', '1 teaspoon ground cinnamon', '5 large eggs, separated', '1/3 cup granulated sugar', '1 teaspoon vanilla extract', '1/2 cup unsweetened applesauce', '1/2 teaspoon kosher salt', '1/2 pint blueberries (about 1 1/3 cups)', 'Sliced almonds (for sprinkling)', 'Demerara or raw sugar (for sprinkling)']

Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and cinnamon in a medium bowl; set aside.
Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes. Add almond meal mixture and applesauce and stir just to combine.
Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine. Gently fold in blueberries.
Divide batter among muffin cups and top with almonds and demerara sugar. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.
Muffins can be made 3 days ahead. Store in an airtight container at room temperature.

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