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Reduce the blueberries on the stovetop! Cook over medium heat to remove some of the liquid, until you have about 1½ tablespoons of reduced blueberries.
Give them a quick blend to make the mixture smoother and remove any pieces or chunks that can make piping tricky.
Whip the egg whites with an electric hand mixer for 4–5 minutes, until stiff peaks form.
In a small bowl, add the yogurt, cornstarch, lemon juice and blueberry purée. Stir to combine.
Gently fold the blueberry mixture into the whipped egg whites.
Add the mixture to a zip-top bag and cut a small hole in one corner, or use a piping bag.
Pipe small dollops onto a parchment-lined baking sheet.
Bake at 200°F for 50–60 minutes, until the yogurt melts feel dry and lift easily from the parchment paper. They should crumble easily when gently pressed between your fingers.