BLUEBERRY ANGELFOOD MUFFINS
Steps:
- 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: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.
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Evelyn Jarina
[email protected]These muffins were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Enoch Badu
[email protected]I'm not a huge fan of blueberries, but these muffins were still really good. The muffin itself was light and fluffy, and the streusel topping added a nice crunch.
Raz Mohmmad
[email protected]These muffins are a great way to use up leftover blueberries. I love that they're so easy to make and they're always a hit with my family.
Syed Arish
[email protected]I've made these muffins several times now and they're always a hit. They're so light and fluffy, and the blueberries add a burst of sweetness.
Sohail Mahi
[email protected]These muffins are the perfect grab-and-go breakfast or snack. I love that they're so easy to make and they're always a hit with my kids.
Smart Stha
[email protected]I made these muffins with gluten-free flour and they turned out just as good as the regular version. My gluten-intolerant friends loved them!
Shashika Jeewanthi
[email protected]I followed the recipe exactly and my muffins turned out great! They were light and fluffy, with a perfect golden brown crust.
Shelley Slagle
[email protected]These muffins were a bit too dry for my taste. I think I'll add some extra butter or oil next time.
Enoka Mailei
[email protected]I'm not a big fan of angel food cake, but these muffins were surprisingly good. They were light and fluffy, and the blueberries added a nice sweetness.
Sabbir Ahmeed
[email protected]These muffins are so easy to make and they always turn out perfect. I love that I can use fresh or frozen blueberries.
Spencer Peete
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them.
Kashif Chandio110
[email protected]These muffins were a hit with my family! They were light and fluffy, with a perfect blueberry-to-muffin ratio. I'll definitely be making these again.