Blueberry Angel Food Muffins Recipe
Sponge Cake Recipes and Angel Food Cake Recipes
Blueberry Angel Food Muffins
1 1/2 cups egg whites (from about 1 dozen eggs), at room
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
3 tablespoons lemon juice
1 cup confectioners' sugar
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
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.
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.
Stir the ingredients together until smooth.
Dip the tops of the muffins into the glaze.