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Blueberry Angel Muffins

Earlier this summer I found myself practically buried in fresh blueberries. I was rifling through all of my cookbooks looking for something new and different to make using some of the berries. I landed on this recipe for angel food cake muffins with blueberries.

One word: WOW.

These were delicate & sweet with happy little bursts of berries. Without a doubt I will be making these muffin/cupcakes again.

Blueberry Angel Muffins

(from The Perfect Finish by Bill Yosses and Melissa Clark)

Makes 12 standard sized muffins

  • non-stick cooking spray, for the muffin cups
  • 2/3 cup cake flour
  • 1/2 cup confectioner’s sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups blueberries
  • 2 teaspoons vanilla
  • 8 large egg whites (7 ounces), at room temperature
  • Pinch of cream of tartar
  • 1/2 cup granulated sugar, plus 6 teaspoons additional for sprinkling
  • finely grated zest of 1 lemon
  1. Position a rack in the center of the oven. Lightly grease a standard-size muffin tin with non-stick cooking spray or use ungreased paper muffin cups.
  2. Sift the cake flour, confectioner’s sugar, and salt onto a piece of parchment or waxed paper and set aside. In a small bowl, toss the blueberries with the vanilla.
  3. In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-low speed until frothy. Add 1 tablespoon of the granulated sugar and beat at medium until soft peaks form. Beat in the remaining granulated sugar, a raise the speed to high. Beat until stiff peaks form. While the eggs are beating, preheat the oven to 375 degrees F.
  4. When you have stiff peaks, stop the machine and remove the bowl. Immediately sprinkle the dry ingredients and lemon zest over the egg whites and fold in with a rubber spatula, working carefully to avoid deflating the whites. Fold in half of the blueberries.
  5. Divide the batter among the muffin cups so that each is two-thirds full. Top each muffin with a few more blueberries and sprinkle with 1/2 teaspoon granulated sugar.
  6. Bake on the center rack until the muffins are lightly golden and a cake tester insterted in their centers comes out clean, 20-25 minutes. Remove the muffins from the tin as soon as they come out of the oven and transfer them to a wire rack to cool for 15 minutes. Serve within 4 hours.
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