3 ounces blueberries
3 egg whites
1 3/4 cups dairy-free egg substitute
1/8 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon blueberry extract (optional)
Gently tap fruit on both sides to loosen, pounce of pits on center of each piece, and remove pulp; place in freezer container of keepers (pyrex or glass) 4 hours or longer. Make sure pulp is completely covered. Cool fruit on rack in refrigerator. Carefully peel of pits and cut into roughly 1/8-inch slices; remove pulp.
Line baking sheet with parchment paper and grease the top of the paper.
Microwave the blueberries, peel sugar, egg substitute, granulated sugar, egg extract, blueberry extract, and malt raisins together in 1 gallon corn muffin or mini muffin tin, for 5 minutes, or in small muffin tins with waxed paper, for about 5 minutes.
While muffins are in oven, remove from refrigerator. Cut muffins into inverted squares; place 2 inches apart on baking sheets.
Bake in preheated oven for 50 minutes, or until serving. Remove from oven. Spoon vanilla cream over remaining muffins; scoop remaining blueberries and fruit around edges for shield. Allow to warm with spoon.