Blueberry Angelfood Muffins

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Cake:
  • 1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
  • 1 1/4 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/8 cups sifted cake flour
  • 1 teaspoon pure vanilla extract
  • 1 lemon, zest freshly grated
  • 1 1/2 cups fresh or frozen blueberries
  • Glaze:
  • 3 tablespoons lemon juice
  • 1 cup confectioners' sugar
Directions
Cake:

Cake: Preheat the oven to 375 degrees F.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.

Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to 30 minutes. Cool to room temperature.

Glaze:

Glaze: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    Not what you're looking for? Try:

    Suzanne's Plantation Muffins

    Recipe courtesy of Emeril Lagasse