Lightly spray nonstick 12 hole muffin tin with oil or line a tin with silicone liners. Set aside.
Place blueberries, cornflour, sugar and sherry in a bowl.
Toss to combine. Place 1/2 orange/mandarin slice in base of each muffin hole.
Top with blueberry mixture. Set aside.
Place almonds, flour, salt and baking powder into Thermomix bowl and mill together 10 sec/speed 9.
Add sugar, blend 3 sec/speed 6. Remove from bowl and set aside.
Place egg whites into Thermomix bowl. Beat 3 min/Butterfly/37ºC/speed 3. Remove butterfly.
Return flour mixture to the bowl, add egg yolks and fold 15 sec/Interval/dough setting or until just combined.
Don’t over mix. Spoon batter into muffin tins.
Process in Steam oven for 15-20 minutes at 170°C. Turn out and serve hot, with custard, ice cream, or just freeze in individual bags to use for lunchboxes.